Spaghetti with Olive and Pine Nut Salsa
['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']
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.
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.
Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)
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