Pasta With Black Olive Sauce - {Stringozzi Alle Olive}

Recipe Instructions Prepare the pasta dough according to the recipe and roll it out to the fourth from last thickness on a pasta rolling machine. Cut into 1/4-inch thick ribbons and set aside. In a 12- to 14-inch skillet, heat the olive oil over high heat until smoking. Add the garlic and mushrooms and saute over high heat until the mushrooms are browned. In the bowl of a food processor, combine the sauteed mushrooms and garlic, the olives and the parsley and puree. Season with salt and pepper, to taste. Bring 6 quarts of water to a boil and add 2 tablespoons salt. In the same saute pan, heat the butter over high heat until it foams and subsides. Add the olive puree and chile flakes and cook 5 minutes. Season to taste. Cook the pasta in the boiling water 1 or 2 minutes. Drain and toss in the saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately. This recipe yields 4 servings.