¼cupoil-cured olives, pitted and coarsely chopped (I used Kalamata)
¼teaspooncrushed red pepper
small handful fresh basil leaves, chopped
Fresh Parmesan cheese, grated or shaved
Instructions
Cook the pasta in boiling water seasoned with salt until almost to al dente, about 8 minutes. Drain while reserving 1 ⅓ 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 ¼ teaspoon salt. Add the tomatoes and cook for 3 minutes, stirring occasionally. Pour in the reserved 1 ⅓ 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.