Pasta with Olives Piquant

• 1 pound spaghetti or other pasta
• 1 1/2 cups assorted pitted olives
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1/2 cup minced fresh parsley
• 1/4 teaspoon crushed red pepper flakes (optional)
• Grated Pecorino Romano or Parmesan cheese (optional)

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

pasta, olives, garlic, olive oil, parsley, red pepper, romano

Taken from www.epicurious.com/recipes/food/views/pasta-with-olives-piquant-376520 (may not work)