My signature (and favorite) pasta dish. Ever.

Serves: 2-4 

Ingredients:

• 1 lb of pasta

• 15-20 Castelvetrano olives, pitted

• 4 cloves garlic, minced

• 1 cup parsley, chopped

• 2-3 tbsp water for cooking olives, garlic, parsley (optional: 2 tbsp oil)

• 2 cups arugula

• Freshly ground black pepper

• Salt to taste

• Optional: 1 tbsp red chili flakes or Calabrian chili peppers

Directions:

1. Boil water and cook pasta according to package instructions

2. Wash parsley and arugula

3. Mince garlic and chop parsley (include the stems, there's nutrition in there!)

4. Smash olives with the side of a knife, 'cracking' them open. Remove and discard pits and lightly chop or tear olives

5. When pasta is 3 minutes from al dente, heat a pan and add water, garlic, olives, and parsley. Sauté for 2-3 minutes, stirring often to prevent garlic from burning

6. Add cooked pasta and a little pasta water (1-2 tbsp) and mix with the garlic, olives and parsley

7. Turn off heat, then add arugula (tearing into smaller portions) and fold into the pasta. The heat from the dish will wilt the arugula perfectly

8. Add freshly ground black pepper and salt to taste. Top with chili peppers if you like it hot, and added herbs like dill and basil, and enjoy! 🤤