1 lb Pasta, your choice
1 qt Vegetable stock
3 tb Olive oil
25 ea Kalamata olives, pitted &
— diced -??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.