Spaghetti With Green Peppercorns

• 3/4 pound spaghetti
• Salt to taste
• 2 teaspoons green peppercorns
• 2 tablespoons olive oil

1. In a large pot cook the spaghetti in boiling salted water.
2. Drain, discard the water, and return the spaghetti to the pot.
3. Chop the peppercorns coarsely.
4. Add the olive oil, peppercorns and salt to the pot with the spaghetti.
5. Blend and toss well.

spaghetti, salt, green peppercorns, olive oil

Taken from cooking.nytimes.com/recipes/1305 (may not work)