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.Print
Sunday Pasta: Pennette con le Olive Nere e Pecorino (Black Olives)
- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound pennette (or penne)
- ½ cup olive oil
- 2 cloves of garlic, thinly sliced
- 2 anchovy filets
- 1 cup black olives (of your choice)
- ½ cup dry white wine
- 1 cup coarsely grated Pecorino cheese, plus more serving
- Fresh ground black pepper, to taste
- 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.