Ingredients

• 1 package of O&CO. Penne or Spaghetti
• 4 tbsp O&CO. grassy olive oil
• 3 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 2 jars of O&CO. Sauce Riviera – Tomato & Basil or O&CO. Puttanesca Sauce
• ½ cup crème fraiche or cream
• 4 tbsp. grated Parmigiano Reggiano
• 5 tbsp. crumbled Gorgonzola
• ½ cup grated Gruyère
• ½ cup crumbled goat cheese
• 1 pinch O&CO. Herbes de Provence
• O&CO. Fleur de Sel
• O&CO. Black Pepper from Madagascar
• 15 O&CO. Black Olives

Directions

1. Preheat the oven to 450°F.
2. Over medium heat, brown the garlic and shallots in a large saucepan with 3 tablespoons olive oil. Add the Sauce Riviera and cream; mix well and simmer over low heat for 15 minutes. Season with salt and pepper and the Herbes de Provence.
3. In a separate saucepan, cook the pasta in boiling salted water until al dente.
4. Drain the pasta, place in a large baking dish and cover with half of all the cheeses. Add the sauce and toss to coat.
5. Top the pasta with the remainder of the cheese and bake for 15 minutes or until brown.
6. Add the olives and serve hot. Serves 4