PASTA WITH BLACK OLIVE AND TOMATO PESTO

1 1/2 cups pitted black olives, drained
1/4 cup firmly packed Calamata or Greek olives, chopped
2 tablespoons olive oil
1/3 cup tomato paste
1 teaspoon dried oregano
4 medium garlic cloves, minced
a few grinds of pepper
2/3 cup finely grated parmesan cheese, divided use
1 1/2 pounds dried pasta (vermicelli or linguine

Put several quarts of water on to boil for the pasta.

Drain the olives and puree them with the oil, tomato paste, oregano, garlic, pepper, and 1/3 cup of the Parmesan in a food processor or blender to a thick, homogeneous paste consistency.

Cook the pasta until al dente and drain well.

Toss in a warm bowl with the pesto. Serve immediately, passing additional Parmesan.

Notes: This tantalizing pesto is a quickie to prepare. The calamata or Greek olives add special pizzazz. A tart salad or a platter of crisp, raw bell pepper strips and garlic bread would be most welcome on the side.

Servings: 8
Source: The Best 125 Meatless Pasta Dishes by Mindy Toomay and Susann Geiskopf-Hadler