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1
Put a large pot of salted water on to boil.
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2
Plunge the pasta into the boiling water 5 minutes before you start the sauce.
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3
Pour 1/3 cup of the olive oil into a big skillet, scatter the garlic slices in the oil, and set over medium-high heat.
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4
Cook for about 1 1/2 minutes, shaking the pan, until the garlic is starting to color.
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5
Drop the chopped olives into the skillet, and stir with the garlic.
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6
Cook for another 1 1/2 minutes, shaking the pan occasionally, as the olives sizzle and caramelize.
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7
Scatter the raisins in the skillet and cook, stirring, for 1/2 minute.
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8
Scatter the threads of orange zest in, and cook, stirring, another 30 seconds or more, until theyre sizzling.
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9
Pour in the orange juice, taking care as it will sizzle right away.
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10
Stir to moisten everything as the juice bubbles and starts to thicken.
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11
After 20 seconds or so, toss in the toasted pine nuts; stir to moisten and mix with the other ingredients.
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12
When the orange juice has nearly evaporated, ladle in 2 cups of boiling pasta water.
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13
Boil and stir the sauce for 3 minutes or more (while the pasta is cooking).
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14
When its reduced by half, stir in 1/4 teaspoon of the salt.
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15
Taste and add more salt if you want.
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16
Stir in another tablespoon of the olive oil.
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17
Reduce the heat to keep the sauce hot until the pasta is ready.
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18
Finish the sauce and pasta together in the skillet, adding a little more pasta water or reducing it as necessary.
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19
Add the parsley during the initial tossing; off the heat, toss in a final tablespoon of olive oil just before serving.
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20
Capellini
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21
Other thin dry pastas, such as spaghettini or linguine
