Cooking pasta in broth, then draining it and serving it lightly sauced is an unusual technique I came first across in Venice. Although the broth is drained off, the pasta retains the flavor of its cooking liquid.
4 to 6 cups chicken broth (beef, seafood or vegetable broth may be used)
1 pound spaghetti
1 cup pitted Kalamata or other black Mediterranean olives, coarsely chopped (see note)
1/2 to 2/3 cup coarsely chopped parsley
3 to 4 Tbsp olive oil
Heat broth to boiling. Be sure there is enough broth to cook the pasta without crowding. Add pasta and cook until just al dente. Drain and reserve broth for another use.
Toss hot pasta with olives and parsley, then drizzle with olive oil.
Serve immediately.
Serves 4.
Note: For speed and ease, substitute 2 Tbsp olive paste (olivada or tapenade) for the 1 cup olives.
