Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the manufacturer's directions. Drain and reserve about 3/4 cup of the pasta water.
Return the pot to the stovetop over medium heat. Add the pasta in the pot and stir in the ricotta cheese and parsley to combine. Add the reserved pasta water and the olives and season with salt and pepper, to taste.
Remove from the heat and stir in Parmesan and a big drizzle of olive oil. Transfer to a serving bowl or platter and serve immediately with optional garnishes.
Recipe courtesy of Aida Mollenkamp