Isn’t that Niçoise?

This is my absolute favorite dish for hot summer days. I make it at least once every summer and I always make sure I have the ingredients on hand. It’s from an intriguing little cookbook called Cool Food. It’s very fast and the only real cooking is the boiling of the pasta. I often – as I did this time – use angel hair which cooks up even faster than spaghetti.. This dish is best served at room temperature.
Spaghetti Niçoise (6 to 8 servings)

• 1 lb. spaghetti or angel hair, cooked and drained.
• 3 cans good-quality tuna in olive oil
• ½ cup Kalamata or Niçoise olives, pitted and halved
• 2/3 cup sun-dried tomatoes, halved lengthwise
• 4 anchovy fillets, chopped into small pieces
• 1 tsp. lemon zest
• 2 tbsp. lemon juice
• 3 tbsp. baby capers, drained
• ¼ cup parsley, chopped

1. Empty the tuna and its oil into a large bowl. Add the olives, tomato halves, anchovies, lemon zest and juice, capers, and parsley.Add the pasta and toss.