Region: Italy
Category: Pasta with Vegetables
Season: Summer
Difficulty: Easy and Quick
This simple and quick preparation is something I do when I want lots of taste without much effort. 
The olives and herbs are not cooked. The imported black olives cured with oil, salt and sun rather than brine, with their wrinkled skin and strong taste are a nice contrast in color and taste to the rigatoni. You may use any combination of fresh herbs, not necessarily the ones called for here.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 25 minutes
1 1/2 cups pitted Sicilian or Greek cured black olives
1 garlic clove, mashed
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh marjoram
3 tablespoons chopped freshly parsley
1/2 teaspoon red chile flakes (optional)
3/4 pound rigatoni
Freshly grated parmigiano-reggiano cheese to taste (optional)
1. Place the olives in a bowl to marinate with the garlic, olive oil, herbs and chile, if using, while you continue to work.
2. Bring a large pot of water to a vigorous boil over high heat, salt abundantly, and cook, stirring occasionally, the pasta until al dente. Drain without rinsing.
3. Transfer the pasta to a serving bowl and pour the black olives with their marinade on top. Toss thoroughly but gently. Serve with or without cheese.
Variation:
Note:
Posted: 12/26/2006