Fusilli Pasta with Olive and Caper Sauce

Preparation : Roughly chop the raisins, capers, toasted pine kernels, olives and scallions, or process lightly in a food processor taking care not to allow the ingredients to be ground too finely. Heat the olive oil in a small saucepan and add the chopped ingredients, garlic and black pepper. Cook the pasta until it is just al dente. Drain well and toss with the olive and caper mixture. Serve with grated parmesan cheese and more olive oil on the side.