Penne with black olives

A recipe from The Silver Spoon

Preparation: 15 minutes

Cooking: 20 minutes

Serves: 4 people


150g (5oz) (1¼ cups) black olives, stoned and sliced

175ml (6fl oz) (¾ cup) double (heavy) cream

350g (12oz) penne lisce

25g (1oz) (⅓ cup) Parmesan cheese, grated



Put the olives and cream in a saucepan and cook over a low heat for about 15 minutes.

Cook the penne in a large pan of salted boiling water until al dente, then drain.

Spoon half the olive sauce on to the base of a warm serving dish and top with the pasta.

Sprinkle with the Parmesan, then spoon the remaining sauce on top.

Mix well and serve.