1/2 cup sharply flavored pitted black olives, suce as Kalamata or Nicoise
1 1/2 tsp dried thyme (or 2 Tbsp chopped fresh)
1 tsp salt
freshly grated pepper
1 lb thin spaghetti or capellini
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.
I use the side of a big knife to smash the garlic. Just make sure the garlic stays in a few big pieces because you will take it out later.
This recipe should work with any type of strand pasta including rice pasta to make wheat/gluten free.