1 lb Pasta, your choice
1 qt Vegetable stock
3 tb Olive oil
25    Kalamata olives, pitted &
-- diced -=OR=- olive paste
1/4 c  Parsley, chopped

Cook the pasta in the boiling stock until *al dente*. Drain. Reserve the
stock for future use. Toss the hot, drained pasta with the remaining
ingredients & serve immediately.