1 package Bandera Black Olive pasta
3 tablespoons olive oil
2 cloves garlic, coarsely chopped
1 pound Portabella mushrooms, cut into thick slices
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/2 cup butter
1/4 teaspoon red chile flakes
Salt and freshly ground black pepper, to taste
Parmigiano-Reggiano, for grating
Bring 6 quarts of water to a boil in a pasta pot. Once boiling cook pasta for 7 minutes as per package instructions.
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 and the parsley and puree. Season with salt and pepper, to taste. 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.
Drain and toss the cooked pasta in the saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.