200g pasta, any shape/kind
1 tablespoon olive oil
1 large bunch of your favourite leafy greens (such as kale, swiss chard, spinach etc)
50g sun-dried tomatoes, chopped
100g pitted, black olives, chopped
50g pitted, green olives, chopped
2 garlic cloves, minced
4 tablespoons freshly grated Parmesan cheese (optional)

Bring a large pot of water to boil. Stir in pasta and cook for 7-12 minutes until al dente (will depend on the kind of pasta you use). Drain the cooked pasta and set to aside. Heat oil in a frying pan over medium heat, stir in the greens and cook for a few minutes - allowing the juices to evaporate. Stir in the sun-dried tomatoes, black olives, green olives and garlic. Cook and stir until tender. Toss the ingredients in the frying pan over the pasta, sprinkle with parmesan cheese and you're ready to eat.