Spaghetti Aglio, Burro Ed Olio, Con Le Olive - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, finely minced
1 pinch fresh marjoram, fresh is best, but whatever you have on hand
fresh ground black pepper, to taste
6 -7 kalamata olives
3 -4 fresh basil leaves, torn into pieces
fresh grated parmesan cheese
pasta (I used spaghetti the first time I made this, linguine or angel hair would work too)

Preparation

While spaghetti is cooking, heat olive oil and butter in a saucepan over medium low heat.
After butter has melted, add garlic, marjoram and black pepper, stirring until garlic is soft; don't overcook the garlic, if it looks like it will finish before the pasta, remove from heat.
Throw in kalamata olives so they can warm with the sauce.
When pasta is al dente, drain pasta and add to saucepan with 'sauce', stir to coat.
Put pasta in your bowl or on your plate, top with torn basil leaves and fresh grated parmesan.