Cook the spaghetti.
In a shallow bowl, combine the compotade, olive oil, Guérande fleur de sel, basil and a few black olives, then add the spaghetti and toss to coat.
Transfer the coated spaghetti to a plate and top with tomato segments, semi-dried cherry tomatoes, a sprinkle of parmesan and some cashew nuts. Voilà! You have al dente pasta!