Spaghetti with Lemon and Olive Sauce
In a serving bowl large enough to put pasta in later, mix the lemon zest, lemon juice, olive oil, smashed garlic cloves, olives, thyme, salt, and pepper to taste. Just before adding pasta, remove garlic pieces.
Cook pasta according to package directions, until al dente. Drain pasta, but do not overdrain; it should still be piping hot and dripping when it is added to the serving bowl.
Toss hot pasta with the sauce. Serve immediately.