Spaghetti Di Capri

Recipe Ingredients

2 lbs	908g / 32oz	Cherry tomatoes - halved or quartered,
		Depending on size
1 1/2 cups	165g / 5.8oz	Finely-diced celery
1 1/2 cups	355ml	Pitted black olives - halved if large
		= (such as Nicoise or Kalamata)
1 cup	146g / 5.1oz	Chopped fresh basil
1 teaspoon	5ml	Lemon pepper - or to taste
		Salt - to taste
1 lb	454g / 16oz	Spaghetti
1/3 cup	78ml	Extra-virgin olive oil - (to 1/2)

Recipe 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.

This recipe yields 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A54) - from the TV FOOD NETWORK

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