Spaghetti with Olive and Pine Nut Sauce
(Spaghetti con Salsa di Olive e Pignoli)
Ingredients:
3/4 cup Gaeta olives (3 ounces), pitted
1/4 cup drained bottled capers
1/4 cup pine nuts
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried hot red-pepper flakes
1/2 cup extra-virgin olive oil
1 pound dried spaghetti
Directions:
Finely chop together the olives, capers, and pine nuts with a large heavy knife.
Transfer to a large serving bowl along with parsley and red-pepper flakes.
Stir in the olive oil until combined.
Meanwhile, cook the pasta in a large pot of boiling salted water, uncovered, until 'al dente'.
Reserve 1 cup pasta-cooking water.
Drain in a colander.
Add spaghetti to olive mixture in bowl and toss until combined well. If pasta is dry, moisten with some reserved cooking water. Makes 8 (first course) or 4 (main course) servings.