Spaghetti di Capri

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2 pounds cherry tomatoes, halved or quartered, depending on size

1 1/2 cups finely diced celery

1 1/2 cups pitted black olives, such as Nicoise or Kalamata, halved if large

1 cup chopped fresh basil

1 teaspoon lemon pepper, or to taste

Salt

1 pound spaghetti

1/3 to 1/2 cup extra-virgin olive oil