• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound mushrooms (any variety), sliced
  • 1 cup black olives, pitted and sliced
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • 1 pound elicoidali (rigatoni or any tubular pasta)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup Pecorino cheese, grated

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  1. Over medium heat, saute the garlic in the olive oil until golden. Add the mushrooms and cook until their juices evaporate. Add the olives, salt and pepper. Simmer.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente (2 minutes less than the package recommends). Drain, retaining 1 cup of the cooking water.
  3. Add the pasta to the mushroom mixture. Over medium heat, add some of the water until moist and warm for about a minute. Mix in the Pecorino. Serve immediately.