A news article on aquaphobia (fear of water) recently caught the eye of my daughter Veronica. She can’t relate; she’s a fish. But she knows me, and suggested that I somehow tie phobia into Sunday Pasta. Of course, I told her that I am fearless. In fact, however, I do suffer from a tinge of both claustrophobia (small spaces) and acrophobia (heights). I have no triskaidekaphobia (fear of my favorite number 13). As for peladophobia (fear of bald people), I only fear that I become one. And as for geniophobia (fear of chins), I only fear that I grow a double.
And then there’s pentheraphobia (fear of your mother-in-law). It’s the only rational fear.
In Manhattan, too many people suffer from carbophobia (the insane fear that 4 ounces of pasta will make you fat). And some have alliumphobia (fear of garlic), which I equate to just plain boring. I’m sure that there are a few people out there who also fear olives and Pecorino cheese. And if so, this recipe is not for them.
Pennette con le Olive Nere e Pecorino isn’t for the faint of heart. But fear not, it’s delicious.
Check out our wine pairings to complement this dish.
Bring a large pot of salted water to a boil.
In a large skillet over medium heat, sauté the garlic in the olive oil. After about a minute, add the anchovies and allow them to dissolve. Mix in the olives. Stir well for about a minute and add the white wine. Allow it to evaporate. Add pepper to taste. Allow the olives to soften and get slightly golden.
Cook the pasta until al dente (2 minutes less than the package instructions). Drain the pasta, retaining 1 cup of the cooking water. Add the pasta to the olives and mix well. Add in some of the retained cooking water if it seems dry. After about a minute, remove from heat and mix in the Pecorino.
Serve immediately sprinkled with the remaining Pecorino and black pepper to taste.