Penne alla puttane d elba

4 servings

Ingredients

Quantity Ingredient
½ pounds Young zucchini, sliced paper
Thin
2 Cloves garlic, sliced paper
Thin
12 larges Leaves basil, torn in half
1 pounds Overripe tomatoes, roughly
Chopped, retaining seeds and
Liquid
½ cup Extra virgin olive oil
2 tablespoons Giant capers, rinsed of salt
And drained
¼ cup Tiny black olives
Juice of 1/2 lemon
2 tablespoons Crushed red pepper flakes
2 tablespoons Kosher or sea salt
1 pounds Dried penne pasta,
Preferably Italian

Directions

In a large bowl, combine zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, pepper flakes, and salt. Allow to stand in cool place ½ hour.

Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2 tablespoons salt. Drop penne in and cook according to package instructions until al dente, about 10 to 12 minutes. Drain pasta in colander and add pasta to cool vegetables in mixing bowl. Stir gently to mix well and serve immediately.

This dish is not served hot!!

Yield: 4 servings

MOLTO MARIO SHOW #MB5679

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