Photo may be seen here, in Savor: www.annacia.com. This was made in about 20 mins, by the time the pasta was done the sauce was waiting. It offered a welcome change of pace from the usual pasta meal and was well enjoyed. I did find the olives upped the salt level a bit above my preferred level so I would likely use less of that ingredient next time. Made for Pick A Chef, Spring 2013.
I used pimento-stuffed green olives instead of just the regular pitted ones. Other than that, I followed the recipe exactly as written and was very happy with the result. Will make it again soon.
Excellent. I substituted a gormet chicken sausage with asiago and spinach. worked very well.