1 pound Spaghetti or Other Long Pasta (we used bucatini)
1 1/2 cups Assorted Pitted Olives (we used kalamata)
4 Garlic Cloves, minced
3 tablespoons Olive Oil
1/2 cup Fresh Parsley, minced
1/4 teaspoon Crushed Red Pepper Flakes
Grated Parmesan Cheese
Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente. Meanwhile, mince the olives. In a heavy skillet on low heat, cook the garlic in the oil until golden. Add the parsley, red pepper flakes, and chopped olives. Cook, stirring consistently, just until the parsley is wilted and the olives are heated through. Remove from the heat. When the pasta is done, reserve a cup of the cooking water, then drain the pasta and place it in a serving bowl. Add the olive mixture (swirl some of the cooking water in the skillet to get the last bits of olive out). Toss, and if the pasta needs more moisture, add more of the cooking water. Serve topped with grated cheese.