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1
Bring a large covered pot of salted water to a boil.
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2
Add the pasta and cook until al dente.
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3
Meanwhile, mince the olives by hand or in a food processor.
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4
If you use a food processor, pulse the olives for only a few secondsuntil finely chopped but not pasty.
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5
In a heavy skillet on low heat, cook the garlic in the oil until golden.
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6
Add the parsley, red pepper flakes, and chopped olives.
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7
Cook, stirring constantly, just until the parsley is wilted and the olives are heated through.
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8
Remove from the heat.
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9
When the pasta is done, reserve a cup of the cooking water, then drain the pasta and place it in a serving bowl.
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10
Add the olive mixture (swirl some of the cooking water in the skillet to get the last bits of olive out).
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Toss, and if the pasta needs more moisture, add more of the cooking water.
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12
Serve topped with grated cheese if you wish.
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13
Choose a selection of olives, being sure to include kalamatas for their rich, briny taste, and some meaty big green olives.
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14
Olives stuffed with pimientos, garlic, or lemon peel will add bits of color and flavor.
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15
Pasta with Olives Piquant served with Lemony Green Beans (page 192) makes a great meal, and its easy to prepare both in about 30 minutes.
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16
Or try Fresh Tomato & Mozzarella Salad (page 213), served alongside or tossed with the pasta.
