Penne With Black Olives

Preparation:

Preparation: Pit and finely chop the olives, put them in a saucepan with a glass of cream and cook over low heat for about a quarter of an hour. Boil the penne in plenty of salted water, drain when al dente. On the bottom of the hot serving dish, sprinkle half of the sauce, spread the pasta on top. Sprinkle it first with the grated cheese and then with the rest of the sauce. Stir and serve immediately very hot. Accompanying wines: Bianco Di Custoza DOC, Bianco Di Pitigliano DOC, Bolina IGT Del Salento.