Foglie d’Oliva, such a noble-sounding name for such a simple pasta! I picked up the pasta because it is made with spinach, my husband’s favorite. Well, that and I couldn’t resist the fanciful olive leaf shape. Anyway, this dish is nothing more than buttered pasta with sliced olives. My mother made this when I was a child, but I have changed the recipe a bit. Spinach noodles are preferred, and we tend to like the heartier pasta shapes. My secret ingredient is sage. I melt the butter, add in the sliced olives and saute for a minute. Add about a tablespoon of sage, or poultry seasoning (careful if it contains salt), some fresh pepper, toss in the pasta, and serve with Parmesan. This is comfort food at its best. Bene!