Pasta With Black Olive Sauce: Stringozzi Alle Olive

1 pkg spaghetti
3 Tbs olive oil
2 cloves garlic, coarsely chopped
1 lb white mushrooms, cut into thick slices
2 cups pitted black olives
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/2 cup butter
1/4 tsp red chile flakes
Salt and freshly ground black pepper, to taste
Parmigiano-Reggiano, for grating

1) Cook pasta according to package directions.  Drain and set aside.

2) Meanwhile, in a 12 to 14-inch skillet, heat the olive oil over high heat until smoking. Add the garlic and mushrooms and saute over high heat until the mushrooms are browned. In the bowl of a food processor, combine the sauteed mushrooms and garlic, the olives and the parsley and puree. Season with salt and pepper, to taste.

3) In the same saute pan, heat the butter over high heat until it foams and subsides. Add the olive puree and chile flakes and cook 5 minutes. Season to taste.

4) Toss pasta in the saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately. 

Review:  I bought a can of chopped black olives, as it was cheaper than buying 2 cups of whole olives!  However, I fear their quality isn't good and I got a few pit pieces.  Ick.  And, this is more of a pesto than a sauce.  I liked the taste, but as you can see, the appearance is a bit offsetting.