1/4cupoil-cured olives, pitted and coarsely chopped (I used Kalamata)
1/4teaspooncrushed red pepper
small handful fresh basil leaves, chopped
Fresh Parmesan cheese, grated or shaved
Cook the pasta in boiling water seasoned with salt until almost to al dente, about 8 minutes. Drain while reserving 1 1/3 cup of the pasta water. Return pasta to the pot, away from the heat, and drizzle with a little olive oil to keep from sticking together.
Heat 1 Tablespoon oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds to 1 minute, stirring frequently. Season with 1/4 teaspoon salt. Add the tomatoes and cook for 3 minutes, stirring occasionally. Pour in the reserved 1 1/3 cup pasta water, then bring to a boil. Stir in the cream cheese until smooth. Mix in the pasta, olives, and red pepper. Cook for 3 more minutes, or until pasta reaches al dente, tossing to coat. Serve immediately garnished with basil and Parmesan cheese.