Pesto - cooking recipe

Ingredients

1 box rigatoni
1/2 c. oil
1 Tbsp. chopped garlic from jar
basil
olives

Preparation

Cook rigatoni in large pot with 1/4 cup of oil; when done, pour most of water down drain.
Leave enough water in bottom of pan so noodles are moist.
Add 1/4 cup of oil, garlic and large amounts of basil; keep adding basil and stirring until noodles are coated with it.
If desired, stir in some olives.
This can be served hot or cold.