Midsummer's Macaroni

(from the most AWESOME cookbook EVER, "Macaroni & Cheese")

1 C pitted black Mediterranean olives, or 2/3 cup olivada (black olive paste) (* I used pitted Kalimata olives from Trader Joe's)
3 to 4 cloves of garlic, chopped (I minced through a garlic press-- easier)
3 T extra-virgin olive oil, or as desired
6 oz mild goat cheese, crumbled
1/2 tsp fresh thyme leaves or a pinch of dried thyme, crushed to bring out the flavor (if anyone needs fresh thyme, I have a TON growing in my front yard)
12 oz penne pasta
salt and freshly ground black pepper or red pepper flakes to taste

If using whole olives, whirl in a food processor until they are finely chopped and put in a bowl large enough for the pasta. Or put the olivada in the bowl. Mix in the garlic, olive oil, goat cheese, and thyme.

Cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain and reserve a few spoonfuls of the pasta cooking water.

Toss the hot pasta into the oil, olive, and cheese mixture. Season with salt and pepper, and add a tablespoon or two of the hot cooking water, tossing it with the pasta to bind it with the sauce.

Eat right away!