1. Bring 4 quarts water to boil in large pot. Add spaghetti and salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain spaghetti and return it to pot.

2. Add tapenade, pine nuts, lemon juice, parsley, and 3/4 cup cooking water to spaghetti and toss thoroughly to combine. Add remaining 3/4 cup cooking water as needed to adjust consistency. Serve immediately, passing Parmesan separately.

Serves 4 to 6