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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1/2 lb young zucchini, sliced paper thin |
2 cloves garlic, sliced paper thin |
12 large leaves basil, torn in half |
1 lb overripe tomatoes, roughly chopped, retaining seeds and liquid |
1/2 cup extra virgin olive oil |
2 tbsp giant capers, rinsed of salt and drained |
1/4 cup tiny black olives |
juice of 1/2 lemon |
2 tbsp crushed red pepper flakes |
2 tbsp kosher or sea salt |
1 lb dried penne pasta, preferably italian |
Directions:
1. In large bowl, combine zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, pepper flakes, and salt. Allow to stand in cool place 1/2 hour.
2. Meanwhile, bring 6 quarts water to boil in spaghetti pot and add
3. 2 tablespoons salt. Drop penne in and cook according to package instructions until al dante, 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.
4. This dish is not served hot!!!
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