Sauce of Black Olives, Orange, Pine Nuts, and Golden Raisins

• 1/2 cup extra-virgin olive oil
• 5 plump garlic cloves, sliced (about 1/3 cup)
• 1 1/2 cups oil-cured black olives, pitted and chopped into 1/3-inch pieces
• 1/2 cup golden raisins
• 3 tablespoons fine long threads of orange zest
• 2/3 cup fresh-squeezed orange juice
• 1 cup pine nuts, toasted in a dry pan
• Hot water from the pasta-cooking pot
• 1/2 teaspoon salt, plus more if needed
• 1 tablespoon chopped fresh Italian parsley

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

extravirgin olive oil, garlic, oilcured black olives, golden raisins, orange zest, freshsqueezed orange juice, pine nuts, water, salt, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/sauce-of-black-olives-orange-pine-nuts-and-golden-raisins-384426 (may not work)