Instructions: * Note: Vermicelli or linguine is the recommended pasta for this dish.

Put several quarts of water on to boil for the pasta. Drain the olives and puree them with the oil, tomato paste, oregano, garlic, pepper, and 1/3 cup of the Parmesan in a food processor or blender to a thick, homogeneous paste consistency. Cook the pasta until al dente and drain well. Toss in a warm bowl with the pesto. Serve immediately, passing aditional Parmesan.

This recipe serves 8.

Comments: This tantalizing pesto is a quickie to prepare. The calamata or Greek olives add special pizzazz. A tart salad or a platter of crisp, raw bell pepper strips and garlic bread would be most welcome on the side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.