Pasta alla cenere | Creamy ashen pasta with black olives and gorgonzola

Bring a large pot of plenty of water to a boil, then add salt once boiling. Cook the dry penne in it for 1 minute less than indicated on the package so that it remains perfectly al dente (firm to the bite). Before draining, ladle out and set aside 150 ml of starchy cooking water.

Place the black olives in a food processor or blender with 1 tablespoon of extra virgin olive oil and the crushed fresh garlic, then purée into a fine, silky tapenade consistency (this will give the sauce its characteristic ash-grey colour).

In a deep pan over low heat, warm the whipping cream. Dice the gorgonzola cheese into it and melt it completely until creamy, stirring constantly.