Spaghettini alla Olive Nere

This is a nice quick weekday pasta dish. As usual, we've made some changes. We made it with oil-packed olives, so the olive oil was turned down to compensate. The amount of sauce was also turned up by about 50%, given how Hazan's recipes often have a fairly high pasta:sauce ratio; after trying it we were in agreement that we could have gotten away with doubling it, and that's the recipe I've written up here.

Spaghetti alla Olive Nere (Spaghettini with Black Olives)

The Classic Pasta Cookbook by Guiliano Hazan (p. 74)

Ingredients

• 350-450g dry spaghetti or spaghettini
• ¼ C olive oil
• 4 garlic cloves, minced
• 4 tbsp finely chopped fresh parsley
• 1L diced tomatoes
• ½ tsp salt
• ¼ tsp pepper
• 20-25 oil-packed olives, pitted and julienned

Directions

1. Combine olive oil and garlic in large skillet over medium-high heat. Cook until garlic is just beginning to change colour.
2. Stir in parsley, tomatoes, salt, and pepper. Cook until the tomatoes reduce and the oil separates.
3. Reduce heat to low and stir in the olives.
4. Cook pasta al dente.
5. Drain pasta, then toss with sauce and serve immediately.