1/2 lb young zucchini, -- sliced
: paper thin
2 cloves garlic, -- sliced
: paper thin
12 lg leaves basil, -- torn in
: half
1 lb overripe tomatoes, roughly
: chopped, -- retaining seeds
1/2 c extra virgin olive oil
2 TB giant capers, rinsed -- of
: salt and drained
1/4 c tiny black olives
: Juice of 1/2 lemon
2 TB crushed red pepper flakes
2 TB kosher or sea salt
1 lb dried penne pasta,
: preferably Italian
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
1/2 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.
