Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving the cooking liquid.

If almonds are not toasted, toast the almonds: Place slivered almonds and butter in a 9-inch microwave-proof pie plate, and microwave on high (stirring occasionally) for 4-5 minutes until toasted.

Place stuffed olives, garlic, toasted almonds and parsley in a food processor; pulse until ingredients are well ground. With the machine running add the olive oil through the feed tube until the mixture is fairly smooth. Thin out with the olive brine to the desired consistency. Also add 1 teaspoon white wine vinegar/6 servings through the food chute, processing until mixture is finely chopped. Season with freshly ground pepper, and pulse a couple more times. Set aside.

Combine pasta, (0.25 cup/6 servings) reserved cooking liquid, and olive mixture in a large bowl; toss well. Add enough of the remaining 2 tablespoons/6 servings cooking liquid to make pasta mixture moist, tossing well to coat.

Serve with parmesan cheese (set aside so that healthy people can choose not to add it in)