Step 1

Cook penne pasta: place a medium sized saucepan on the stove, add water and salt and turn to high heat. Cook penne according to the packet instruction indicated time.

Step 2

Reserve pasta water: scoop out 1 to 2 cups of pasta water, set aside. We only need ½ cup, however, it can be handy to store some leftover in the fridge.

Step 3

Gorgonzola pasta sauce: add the butter to a large sauté pan and turn to high heat. As the butter melts, add the garlic as well as the salt and pepper then stir to combine. Pour in the white wine vinegar and give it a stir. Then add the cream and stir to combine. Allow the cream to come to the boil then turn the heat to low. Add the gorgonzola cheese and allow this to slowly melt into the cream, stir occasionally throughout this time.

Step 4

Artichokes: when the gorgonzola is melted and the sauce is consistently combined add the chopped artichoke pieces. Stir these and allow to heat for 1 to 2 minutes.

Step 5

Penne: add the cooked drained penne to the creamy gorgonzola sauce. Pour in ¼ cup of the reserved pasta water, stir, then add in another ¼ cup. Stir till the pasta water is consistently combined in the sauce.

Step 6

Sliced olives and capers: next add the sliced kalamata olives, stir then add the capers and stir again. Allow the dish to fully heat through.

Step 7

Garnish: liberally garnish the dish with cracked black pepper, freshly grated parmesan cheese or pecorino romano and basil leaves. Provide forks and spoons for serving and enjoy!