Please 'Em with Pasta

Hot, cold, breakfast, lunch, or dinner, good pasta is always appreciated.

Here's a quick, easy recipe for Pasta with Olives and Tomatoes.

• 1-2 Tablespoons of olive oil
• 1/2 cup pine nuts
• 4 large garlic cloves, chopped fine or pressed
• red pepper flakes, to taste
• 25 Greek olives, chopped (I buy Calamata, pitted olives)
• sprigs of fresh basil, chopped
• Salt and pepper to taste
• 1 teaspoon (or 1 cube) of chicken or vegetable bouillon dissolved in 3/4 cup boiling water
• 5 ripe Roma tomatoes, diced

While cooking enough angel hair or thin spaghetti pasta for 3-4 people, heat olive oil in a skillet. To the heated oil, add garlic, pine nuts, and red pepper flakes. Saute a few minutes. Add basil, broth, salt and pepper. Cook about 1-2 minutes. Add olives. Drain pasta. Turn off heat under skillet and add the tomatoes. Toss the tomatoes in the skillet mixture to warm them up. Pour the sauce over the pasta and serve.