Spaghetti with Olives & Pine Nuts

Cook spaghetti in a large pot of boiling salted water until al dente. Reserve 1 C pasta water, then drain. Add olive oil to a skillet and bring to medium-high heat. Add all ingredients and sauté for 2 minutes. Add spaghetti to skillet and toss until combined well. (If pasta is dry, add some reserved pasta water.)Sprinkle with parmesan cheese.

Pasta

Ingredients

1 lb spaghetti

1/2 C of The Olive Bin’s Rosemary Olive Oil

3/4 C Castelvetrano olives, pitted and chopped (about 20 olives)

1/4 C drained capers

1/3 C fresh pine nuts

4 cloves garlic, minced

6 sprigs fresh Italian parsley, chopped

1 tsp dried hot red pepper flakes

Salt to taste

Grated parmesan cheese

Directions

Cook spaghetti in a large pot of boiling salted water until al dente. Reserve 1 C pasta water, then drain.
Add olive oil to a skillet and bring to medium-high heat. Add all ingredients and sauté for 2 minutes.
Add spaghetti to skillet and toss until combined well. (If pasta is dry, add some reserved pasta water.) Sprinkle with parmesan cheese.