One of my first cookbooks was a Williams-Sonoma pasta collection. They make several pasta cookbooks but this particular one is chock-full of recipes that utilize both fresh and dried pasta. It also includes recipes for pasta salads, soups, and risottos. It is one of my most loved cookbooks, although I cannot stand the shape of it. Because it is too large for my cookbook shelf it has to hide out on the bookshelf in the living room. This means that I often forget about it. Luckily, I have this recipe memorized, which has been affectionately called “olive pasta” by myself and my family for quite a few years.
