½cupcoarsely chopped green olivesI used a mix of Castelvetrano and Picholine
Cook spaghetti according to package directions. (Scoop out ¼ cup of cooking water before draining.)
To make the pine nut gremolata: Add bread crumbs and pine nuts to a small, dry skillet over medium heat; cook and stir until both are lightly toasted. Transfer to a small bowl. Add lemon zest, parsley and crushed red pepper; stir to combine.
With a food processor running, add garlic clove, fresh basil and capers; process until finely chopped.
Scrape down sides. Again, with food processor running drizzle in olive oil and lemon juice. Season to taste with salt and freshly ground black pepper.
When pasta has finished cooking, drain, retaining ¼ cup of cooking water. Return pasta and cooking water to pot; add basil mixture and stir vigorously until sauce has emulsified and completely coated pasta.
Divide pasta between two serving plates and top each equally with olives and pine nut gremolata. Serve.