Vermicelli With Fresh Olives

• 1 1/8 pounds vermicelli thick spaghetti
• 3 cups black olives fresh sweet
• 1 clove garlic
• 1 olive oil table spoon of, extravergine
• pepper hot chilly, as you prefer
• parmigiano reggiano cheese grated

1. While waiting for the water to boil put the olives, the garlic and the olive oil in a pan and stir fry them at medium heat. I normally do not chop the garlic but it's up to you.
2. Put the Vermicelli in the boiling water and add 1 tea spoon of salt for each liter. Cook the vermicelli AL DENTE! Best is to follow the instructions on the box and cook them 1 minute less as indicated.
3. While waiting for the pasta to cook smash the olives with a wooden spoon and add a little bit of the water from the pasta.
4. Once the vermicelli are ready put them with the olives and cook for one minute more.
5. Serve with fine chopped chilly peppers and some graded parmigiano reggiano cheese.

vermicelli, black olives, clove garlic, olive oil, pepper, parmigiano reggiano cheese

Taken from www.yummly.com/recipe/Vermicelli-With-Fresh-Olives-1692701 (may not work)