Broth Cooked Pasta Tossed with Olives & Parsley

1 lb Pasta, your choice

1 qt Vegetable stock

3 tb Olive oil

25 ea Kalamata olives, pitted &

-- diced -=OR=- olive paste 1/4 c Parsley, chopped

Cook the pasta in the boiling stock until *al dente*. Drain. Reserve the stock for future use. Toss the hot, drained pasta with the remaining ingredients & serve immediately.