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1 lb Pasta, your choice

1 qt Vegetable stock

3 tb Olive oil

25 ea Kalamata olives, pitted &

— diced -=OR=- olive paste 1/4 c Parsley, chopped

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.

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