Total Calories: 548
1 Pour the oil into a skillet large enough to hold the cooked pasta. Add the garlic and crushed red pepper. Cook over medium heat until the garlic is a deep gold, about 4 to 5 minutes. Stir in the olive paste or the olives and parsley and remove the skillet from the heat.
2 Bring 4 quarts of water to boiling in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta and add it to the skillet with the sauce.
3 Cook over medium heat, tossing until the pasta is well coated with the sauce. Add a little of the hot cooking water if the pasta seems dry. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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