I made this dish a few weeks ago. It's terribly hot here in Texas, so this is a perfectly light mid-afternoon meal for a sweltering day. Like I mentioned earlier, I am absolutely horrible at remembering to measure things...except for when I'm baking or planning on posting a recipe on here! So I didn't measure at all, but these are the ingredients I used: Italian parsley, olive oil, black olives, 5 slices all-natural ham (diced into bite-size pieces and lightly fried in olive oil with a few sprinkles of brown sugar and half a garlic clove), fresh tomatoes (cooked with the ham), about half a bag of pasta (I do remember it was about 2 cups--a smidgen more or less), a tad bit of butter, Italian seasoning, garlic salt, pepper, diced bell peppers, a couple handfuls of Parmesan cheese, and a pinch of salt here and there. I've seen a few people make something like this on the Food Network, but they use a heavy cream sauce to top it off, and this is definitely much lighter, considering I used seasoned olive oil (with paprika, pepper, basil, and garlic salt) instead of the heavy milk-based sauce; the cheese I mixed in does just enough for me.
Oh yes, another thing I wanted to add...it really does matter what kind of olives you use. I had these wonderful Sicilian Olives at an Italian Deli that I used to frequent when I lived in Los Angeles, then I bought some here in Texas at a local grocery store recently...they definitely did not taste the same at all. I have found some nicely flavored black olives to somewhat replace them. The funny thing is, they can pretty much be found anywhere and they're very affordable. The olive oil I use was also rated the highest, as my fiance informed me--since he always seems to know the ratings of every item we purchase. Anyhow, the olive oil I buy is produced by a simple Mexican brand, and it received higher reviews than some more expensive brands. So I guess you don't always have to spend a pretty penny to get yummy food. I tend to cook with a lot of olive oil, not just because of its health benefits, but because it's so darn good...I've even used it as a pre-seasoning item on top of homemade pizzas, pretty much mixing it with the same ingredients I mentioned above, and it really makes a huge difference in the dough's flavor.
Anyhow, these are my two cheap little kitchen lifesavers, the olive oil and olives:
Further reading: BBC Good Food baking guidance.