A delightful pasta dish combining the creamy richness of garlic-infused sauce with the tangy punch of olives.
Bring a large pot of water to a boil.
Add a pinch of salt to the water to enhance the pasta's flavor.
Cook the pasta until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Chop the green olives into small pieces.
Ensure the olives are pitted for easier chopping.
Peel and slice the garlic cloves thinly.
Use a garlic press for a finer texture if preferred.
Heat olive oil in a sauté pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the sliced garlic and chopped olives to the pan, sautéing until fragrant.
Stir constantly to prevent the garlic from browning.
Pour in the light cream and simmer until the sauce thickens.
Stir occasionally to prevent the cream from curdling.
Combine the cooked pasta with the sauce, tossing to coat evenly.
Add reserved pasta water if the sauce is too thick.
Sprinkle with grated Parmesan, fresh parsley, and black pepper before serving.
Serve immediately for the best flavor and texture.
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