Spaghetti with Olive and Pine Nut Salsa

Ingredients

• 0.3 cup bottled capers drained
• 0.3 cup flat-leaf parsley fresh chopped
• 0.5 cup olive oil extra-virgin
• 3 ounces gaeta olives pitted
• 0.3 cup pinenuts 
• 1 teaspoon red-pepper flakes dried hot
• 1 pound pasta like spaghetti dried

Equipment

• bowl
• knife
• pot
• colander

Directions

1. Very finely chop together olives, capers, and pine nuts with a large heavy knife.
2. Transfer to a large serving bowl along with parsley and red-pepper flakes, then stir in oil until combined.
3. 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.
4. Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)