Makes enough to sauce 4 to 6 servings of pasta

The rich sensuous flavor of black olives enhances the flavor of pasta dishes dressed with this unusual sauce.  The olives get a little help from roasted peppers and garlic.

2 tablespoons olive oil

6 to 8 cloves of garlic, minced

1 medium size yellow onion, chopped

1, 6ounce can pitted black olives, drained and chopped

1 medium size ripe, red pepper, roasted, seeded and chopped

2 green onions, (scallions, spring onions), chopped, including the greens

2 sticks of butter (1 cup or ½ pound)

About 2 tablespoons of chopped fresh herbs: marjoram, thyme, savory,

            basal, oregano, or substitute a teaspoon of Italian Seasoning

½ cup freshly grated Parmesan

Salt and fresh coarse ground black pepper to taste

Minced fresh parsley or basal

Parmesan

Heat the olive oil in a heavy pot or skillet.  Gently sauté the garlic and onion until soft and translucent but not yet beginning to brown.  Add the olives, pepper and green onions and gently continue to sauté for another 3 or 4 minutes.  Add the butter and herbs and continue to cook gently until melted and all is hot through.  At this point watch it carefully because over cooking will cause the butter to separate and become oily instead of creamy.

Add salt and pepper to taste and gently fold in about ¼ cup of fresh minced herbs.  Serve over Penne or other pasta of choice and sprinkle with additional Parmesan.

 See Cooking Pasta