Simple Spaghetti with Olives, Capers and Lemon

In the summer, when the produce is extra sweet and fabulous, you need little else to create a memorable meal. Plus, we all crave lighter dishes when the mercury rises. Give this pasta a "twirl" and feel free to add grilled chicken or shrimp for a heartier meal.

Spaghetti with Olives, Capers and Lemon

12 ounces spaghetti
1/3 cup good-quality olive oil
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
3-4 Roma tomatoes, sliced
1 cup pitted black olives
2 tablespoons drained capers
1/4 cup chopped fresh basil

the spaghetti according to the package directions. Drain and transfer to a large bowl.
Meanwhile, in a small bowl, whisk together the oil, lemon juice, lemon zest, and mustard. Season to taste with salt and pepper.
While the pasta is still warm, add the dressing and toss to coat. Add the tomatoes, olives, capers, and basil. Serve warm or chilled.

Serves 4





Photo: Apolonia