Spaghetti with Olives and Pine Nuts

1/2 Cup Tuscan Herb Olive Oil
3/4 Cup pitted and chopped olives
1/4 Cup drained capers
1/3 Cup fresh pine nuts
4 cloves Garlic, minced
6 sprigs of fresh Italian Parsley, chopped
1 tsp Red Pepper Pizza Flakes
salt to taste
1 lb. dry spaghetti
Grated Parmesan Cheese

Cook pasta in large pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking, then drain. Add Olive Oil to a skillet and bring to med-high heat. Add all ingredients and saute for 2 minutes. Add spaghetti to skillet and toss until combined well. Add some reserved water if pasta seems too dry. Sprinkle with Parmesan cheese.

[To make this a vegan main dish, omit the cheese and season liberally with herbs, salt, and pepper.]