Ingredients:
8 ounces dried pasta of choice, like spaghetti or capellini

Sauce:
Zest and juice of 1 lemon
3/4 cup or 3 ounces, green olives, pitted and torn
1/2 cup chopped basil
1 teaspoon fresh oregano, torn
1 clove garlic, finely minced*
3 tomatoes, seeded and chopped or 1 small can tomatoes (14.5 ounces), diced
1/4 cup EVOO
Kosher salt and a few good twists of freshly ground black pepper
Parmigiano-Reggiano, shaved as needed, garnish
Toasted pine nuts, as needed, garnish

To toast the pine nuts:
In an oven set at 325F, use an oven-safe plate and stir occasionally to prevent burning until light brown in color, approximately 8 to 10 minutes.

Instructions:
In a large pot of boiling salted water (the water should taste like the ocean), add the pasta and cook until al dente.  While the pasta is cooking, in a large bowl, combine the other sauce ingredients.  Drain, then immediately toss with the other ingredients.  Garnish with the pine nuts and Parmigiano-Reggiano. 

*If your stomach is sensitive to raw garlic, in a small sauce pan, combine all of the ingredients, except the basil, and cook over medium heat until very warm.  Stir, season to taste, then toss with the drained hot pasta and basil.  Garnish and serve.

Serves: 4