Olive Pasta

October 5, 2007

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Forgot to go to the grocery? Here’s a quick pasta you can make right off the pantry shelf. HARRY

6 ounces capelinni or linguine
1/4 teaspoon salt
3 tablespoons olive oil
1/2 cup pitted black olives
2 teaspoons minced fresh parsley
Grated Romano cheese

Cook the pasta in salted, boiling water until al dente. Drain and toss with the olive oil and olives. Sprinkle with parsley and cheese.
Makes 2 servings.

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