• 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

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  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. 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.
  4. Serve immediately sprinkled with the remaining Pecorino and black pepper to taste.