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
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