Ingredients:

16 oz spaghetti

2 garlic cloves, peeled

1/2 C green olives, pitted

1/2 C fresh prsley leaves

1/2 C fresh basil leaves

1/4 C olive oil

1/2 C black olives, chopped

salt, to taste

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Directions:

Cook the spaghetti al dente, according to the package directions. Reserve ½ cup of the pasta water and drain.

 

Meanwhile, add the garlic, green olives, parsley, and basil to a food processor. With the motor running, slowly add the oil and process until fully incorporated.

 

In a large skillet, over medium heat, cook the olive pesto for 2 minutes.

 

Add the spaghetti, reserved pasta water, black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.