POULSBO — Talk to Charlie Olson about food and you’ll get the impression that a trip to the Poulsbo Pasta Company is a lesson in good eating.

Marinara should taste like tomato.

Pesto should taste like basil.

People shouldn’t have to pick the crusts off their garlic bread.

And above all else, the whole deal’s supposed to be entertaining.

“Our main goal was to think outside the box and to have fun with it and to get people to think outside the box and to have fun,” said Olson, owner of the new Front Street restaurant.

From the oil and vinegars in flasks to water pitchers made from vases and dinner plate menus, Poulsbo Pasta Company is not your typical Italian joint. That’s because it’s not an Italian restaurant, it’s a pasta restaurant.

“The difference is, if I chose, I could have Chinese noodles, pasta is Chinese, at a pasta restaurant,” Olson explained.

As a graduate of the California Culinary Academy and having worked in Texas, Las Vegas and Seattle hot spots, Olson had the idea to open a funky pasta place four or five years ago. But back then, he figured a larger city would be his locale.

“My goal was to open in Seattle but then I had a transformation and I really spent some time in Kitsap County and I think my attitude changed and I realized I wanted to do this on this side of the pond,” said Olson, who has lived in Poulsbo since May.

And since opening at the former location of Misumi Japanese Bistro in September, Olson said the response from the community has been awesome. With his parents, siblings and general manager (and eight-year working companion) Michael Wollgast, who Olson calls the brains of the operation, the restaurant has taken on the cozy feel of a family operation.

“Everyday I thank the community I’m part of for giving me support,” Olson said. “I would say the majority of my business since I’ve opened has been repeat business.”

Some nights, there have been hour waits for a seat in the four-table space. But those who choose to endure are rewarded with a warm atmosphere, views of Liberty Bay and a wait staff with a sense of humor. Of special entertainment value is what Olson calls the “Chef’s Table” right next to the open kitchen.

“I tell people if they sit there I might just join in their conversation,” Olson said. “I’m not shy. I’ll talk to anyone. I’ve been known, when Michael was busy, to tell a table to yell out their orders to me.”

Poulsbo Pasta Company stresses a solid core of the basics, mixed with a healthy dose of creativity. The menu features a variety of fresh pastas from Cucina Fresca, made-fresh-when-you-order sauces (all Olson’s own recipes), and additional meats that can be tossed together in a variety of ways. Two of the sauces are vegan and two are vegetarian.

“I tried to do the best I could to accommodate everyone,” Olson said.

In addition to the spaghetti, linguine and gnocchi mainstays, each month features two ravioli (one always cheese). In addition, the menu always features a flavored pasta like roasted red pepper or jalapeno and cilantro.

“It will never be something typical,” Olson said.

All pasta dishes come with a side of Olson’s mother Linda Olson’s famous Mommie O’s Garlic Bread made from imported Italian butter and a soft, chewy bread from Toronto, Canada. The bread is also offered a la carte on the menu because so many people ask for seconds.

Salads include mixed greens with Olson’s own orange thyme vinagrette, gorgonzola and walnuts and Caesar, with a non-mayonnaise-based dressing made from the traditional ingredients.

“But I’ve been told ours is not the typical Caesar,” Olson commented.

Pizzas feature a thin, cracker-like crust that Olson credits to Seattle’s 727 Pine senior chef Danielle Custer, under whom Olson and Wollgast once worked. Pizzas include traditionals like pepperoni and Margharita and also the Atkins Diet-inspired Meatzza, with an Italian sausage crust.

Olson also plans to add more Atkins items in the future.

All menu items are available for lunch and dinner and for dine in, take out, or take and make. Take and make is sold by the pound or container and includes directions on how to cook, dress and bake all the creations at home.

“You can take it and tell people you made it yourself, I don’t care,” Olson said with a laugh.