Pasta with Figs, Olives and Pine Nuts - Tone's®

Ingredients

• 1 tbsp capers, rinsed and drained
• 1 cup stuffed manzanilla olives, drained
• 4 whole dried figs
• 1 jar (1.34 ounce) pine nuts, toasted
• 1 tsp Ground Mustard
• 1/2 tsp Ground Nutmeg
• 1/2 tsp freshly ground sea salt grinder
• 1/4 tsp pepper, black medium grind
• 1/3 cup olive oil, extra virgin
• 8 oz angel hair pasta
• 1 cup grated pecorino romano cheese