1 pound(s) spaghettini
1/3 cup(s) extra-virgin olive oil
1 tablespoon(s) finely chopped garlic cloves
1 teaspoon(s) crushed red-pepper flakes
2 cup(s) halved or diced grape or cherry tomatoes
1 cup(s) chopped pitted niçoise olives
6 tablespoon(s) toasted pine nuts
1/3 cup(s) chopped fresh flat-leaf parsley
- Cook spaghettini according to package directions.
- Meanwhile, add oil, garlic, and pepper flakes to a skillet large enough to hold the cooked pasta. Cook over medium heat, stirring frequently, until garlic is fragrant, about 1 minute; do not let garlic burn. Remove skillet from heat; stir in tomatoes and olives.
- Drain pasta, reserving some of the cooking liquid; add pasta to skillet.
- Heat pasta in skillet over medium heat, tossing until just coated with sauce. Stir in pine nuts and parsley. Add some of the reserved cooking liquid if pasta seems dry. Serve immediately.