Broth Cooked Pasta Tossed With Olives & Parsley

Recipe Ingredients

1 lb	454g / 16oz	Pasta - your choice
1		Vegetable stock
3 tablespoons	45ml	Olive oil
25		Kalamata olives - pitted &
		Diced -=or=- olive paste
1/4 cup	36g / 1.3oz	Parsley - chopped

Recipe Instructions

Cook the pasta in the boiling stock until *al dente*. Drain. Reserve the stock for future use. Toss the hot, drained pasta with the remaining ingredients & serve immediately.

Source:
Michele Urvater

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