Pasta alla Cenere, a quick dish to prepare with unexpected guests. You are lucky if, like me, you love cheese and have a stock of it in the fridge and nothing else. Just two black olives and a bit of cream, and the first pasta dish for dinner is saved. This is how this amazing ash-colored pasta is born, like the ash from Vesuvius or maybe Etna. Hence the name, perhaps from the place of origin, because it could also be Piedmont or Lombardy for the gorgonzola. So, whatever the origin, we like this dish a lot, both for the cheese and the olives. The time to prepare it is exactly the same as the pasta cooking time: mine is about 12 minutes, including the mixing with gorgonzola. Of course, if you don’t like strong cheeses, this first course is not for you.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 12 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 749.36 (Kcal)
- Carbohydrates 70.81 (g) of which sugars 4.12 (g)
- Proteins 23.40 (g)
- Fat 43.48 (g) of which saturated 9.73 (g)of which unsaturated 10.68 (g)
- Fibers 3.26 (g)
- Sodium 1,763.15 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Prepare Pasta alla Cenere
- 6.3 oz smooth penne
- 3.5 oz Taggiasca olives (pitted)
- 0.5 cup fresh liquid cream
- 3.5 oz gorgonzola
- 1 pinch pepper
- 0.18 oz salt
Necessary Tools to Prepare Pasta alla Cenere
- Pot
- Pan
- Cutting Board
- Knife
- Chopper
Steps
In the chopper, I put the pitted Taggiasca olives and chop them almost into a cream, just before.
In the saucepan with the cream, I add the gorgonzola cut into pieces and melt it gently over low heat.
When the gorgonzola is completely melted, I turn it off and add the chopped olives.
Al dente pasta quickly mixed and served with a grind of black pepper.
Here is the Pasta alla Cenere ready.
Suggestions
I would like to suggest a pasta dish, spaghetti with gorgonzola, as good as this Pasta alla Cenere: SPAGHETTI WITH ARUGULA AND GORGONZOLA. Try it, it’s amazing.
https://blog.giallozafferano.it/vaipinacucina/spaghetti-rucola-e-gorgonzola/
https://blog.giallozafferano.it/vaipinacucina/spaghetti-rucola-e-gorgonzola/
FAQ (Frequently Asked Questions)
Can Pasta alla Cenere be made with spaghetti?
Certainly, spaghetti pairs well with all types of sauces, including Pasta alla Cenere.
