This creamy, delicious pasta recipe uses crumbled gorgonzola cheese and black or kalamata olives with warm rigatoni. It's an indulgent weeknight dinner ready in just 30 minutes.
8 oz. rigatoni pasta, uncooked
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon flour
1-1/2 cups whole milk or half and half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup Lindsay Black Ripe Olives or Lindsay Kalamata Olives, drained, cut into halves or quarters
1 cup (4 oz.) crumbled gorgonzola cheese
1/4 cup chopped fresh basil or Italian parsley
Cook pasta according to package directions.
Meanwhile, cook garlic in butter in a large saucepan over medium heat 2 minutes.
Add flour; sauté 30 seconds. Stir in milk, salt and pepper. Bring to a simmer stirring once. Simmer, stirring frequently, until sauce is slightly thickened, about 5 minutes.
Stir olives into sauce; heat through. Stir in cheese just until melted.
Drain pasta; toss with sauce, transfer to a serving bowl or four plates; top with basil.
