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

Instructions

1. Very finely chop together olives, capers, and pine nuts with a large heavy knife. Transfer to a large serving bowl along with parsley and red-pepper flakes, then stir in oil until combined.
2. Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain in a colander.
3. Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)