1 pound whole-wheat spaghetti, preferably imported
25 green olives (stuffed with pimientos, or pitted Greek olives
3 garlic cloves, chopped
4 tomatoes, peeled, seeded, diced (or 2/3 cup canned, drained)
1/4 to 1/3 cup olive oil
3 to 4 ounces fresh creamy goat cheese (i.e. Montrachet or Lezay)
1/2 cup fresh basil leaves, torn or coarsely chopped
black pepper to taste
Boil pasta until barely tender. Depending on the pasta chosen, this should take 5 to 8 minutes.
Meanwhile, coarsely chopped olives and combine with garlic, tomatoes and olive oil.
Drain pasta and toss with olive mixture. Add goat cheese, toss well and top with basil. Serve immediately, offering black pepper at the table.
Serves 4.
