Spaghetti di Capri
Ingredients
- 2 pounds cherry tomatoes, halved or quartered, depending on size ⓘ
- 1 1/2 cups finely diced celery ⓘ
- 1 1/2 cups pitted black olives, such as Nicoise or Kalamata, halved if large ⓘ
- 1 cup chopped fresh basil ⓘ
- 1 teaspoon lemon pepper, or to taste
- Salt
- 1 pound spaghetti ⓘ
- 1/3 to 1/2 cup extra-virgin olive oil ⓘ
Instructions
- 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 pot 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.
Nutrition & Diet Analysis (per serving)
349
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).