Recipe: Spaghetti Di Capri (Spaghetti with Fresh Tomatoes, Black Olives, and Basil)

SPAGHETTI DI CAPRI (SPAGHETTI WITH FRESH TOMATOES, BLACK OLIVES, AND BASIL)

"This dish made with freshly chopped cherry tomatoes is a great way to eat light. Somehow it always tastes better in Capri. Not only because of the ambiance but because the vegetables that grow in the Mediterranean sun and soil have a flavor that is all their own."

2 pounds cherry tomatoes, halved or quartered, depending upon size
1 1/2 cups finely diced celery
1 1/2 cups pitted black olives, such as Ni oise or Kalamata, halved if large
1 cup chopped fresh basil
1 teaspoon lemon pepper, or to taste
Salt
1 pound pasta, such as capellini (angel hair) pasta
1/3 to 1/2 cup extra-virgin olive oil

Halve or quarter the tomatoes, depending on size, over a large bowl to catch all the juices. To the bowl with the tomatoes, add the celery, olives, basil, lemon pepper, and salt, and toss to combine.

In a large saucepan of boiling salted water cook the pasta according to package directions. Drain and transfer to the bowl.

Add the olive oil and salt to taste and toss to combine.

Makes 6 servings
Source: Easy Exotic by Padma Lakshmi