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PASTA WITH OLIVE SAUCE

Makes 4 servings.

• 1/4 cup olive oil
• 1/3 cup pitted and finely chopped Kalamata olives
• 1/3 cup pitted and finely chopped brine-cured green olives
• 1/4 cup finely chopped red onion
• 1 tablespoon minced drained anchovies
• 1 tablespoon finely chopped Italian flat parsley
• 1 garlic clove, crushed
• 1 teaspoon finely shredded orange zest
• 1/2 teaspoon dried oregano
• 1/4 teaspoon coarsely ground black pepper
• 12 ounces spaghetti, bucatini or perciatelli

Chop all ingredients except pasta in a food processor. Combine in a bowl.

Cook pasta according to directions until al dente. Toss spaghetti with room temperature sauce.

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