Spaghetti with Lemon and Black Olive Sauce

Zest of 1 lemon
1/3 cup lemon juice
? cup plus 2 tablespoons olive oil
3 cloves garlic
? cup sharply flavored black olives such as Gaeta, Nicoise, or Kalamata, sliced
2 tablespoons fresh thyme
1 teaspoon salt plus salt for cooking pasta
white or black pepper to taste
1 pound thin spaghetti or capellini


In warmed serving bowl, combine lemon zest, lemon juice, olive oil, garlic, olives, thyme, 1 teaspoon of salt, and pepper to taste. Press on garlic with back of wooden spoon to release its juices and remove it before you add cooked pasta to the sauce.

Cook pasta according to package instructions. Drain, reserving some cooking water. Toss with sauce. If pasta begins to clump, add some cooking water to thin the sauce.
from Vegetarian Table: Italian.