FEEDS: 2-4

WHAT YOU’LL NEED:

• 1/2 lb. thin pasta
• 1/3 C. olive oil
• 4-5 cloves fresh garlic, sliced
• 1/3 C. black, pitted olives, sliced
• 1 medium size tomato, diced
• 1 T. basil pesto
• 1/3 C. grated parmesan cheese

LET'S COOK

Place a large pot of salted water on the stove and bring to a boil. Add the pasta, stir and cook.

Meanwhile, heat the olive oil in a saute pan over a medium high burner. Add the sliced garlic and allow to sizzle just until it begins to become fragrant. Be careful not to brown it. Add the olives, stir it up, then add the pesto. After mixing in the pesto, stir in the tomato and mix it gently together.

When the pasta is el dente, drain it and immediately mix it into the olive mix, fold in the parmesan cheese and serve.

MORE IDEAS:

Use any sort of pasta shape that you like. It’s O.K. to get creative with the olives, use a variety that appeals to your palate.

Tossing in a handful of fresh basil or parsley at the last minute extends the flavor factor.