Spaghettini Al Limone Con Le Olive Recipe

Zest of 1 lemon
1/3 cup Fresh squeezed lemon juice
1/2 cup Napoleon Extra Virgin Fruttato Olive Oil
3 large garlic cloves
1/2 cup Napoleon Calamata Olives, pitted and sliced
2 tablespoons fresh chopped thyme
1 teaspoon + 2 tablespoons salt, fresh pepper
6 quarts water
1 pound spaghettini

Grate the lemon to remove the zest from it, using the small holes of a box grater. In a warmed serving bowl, combine the lemon zest, lemon juice, olive oil, garlic cloves, olives, thyme, the 1 teaspoon of salt, and pepper to taste. Press on the garlic with the back of a wooden spoon to release its juices, and remote it just before you add the cooked pasta to the sauce. To cook the pasta, bring the water to a boil in a large pot. Add the pasta, and 2 tablespoons salt. Stir frequently to prevent from sticking together. Spaghettini will cook in about 5 minutes. When done, drain immediately. Toss the hot pasta with the cold sauce. Serve piping hot.