Penne Puttanesca

Recipe Ingredients

1/2 lb	227g / 8oz	Young zucchini - sliced 1/4"-thk
		Half-moons
2		Garlic cloves - sliced paper thin
12		Basil leaves - torn in half (large)
1		Tomatoes - (16 oz) - roughly chopped,
		Retaining seeds and liquid
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Salt-packed giant capers - rinsed of salt,
		And drained
1/4 cup	59ml	Tiny black olives
1/2		Lemon - juiced
2 tablespoons	30ml	Kosher or sea salt
1 lb	454g / 16oz	Dried penne pasta
2 tablespoons	30ml	Crushed red pepper flakes
		Freshly-cracked black pepper - to taste

Recipe Instructions

In a large bowl, combine the zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, salt. Allow to stand in cool place for 1/2 hour.

Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2 tablespoons salt. Drop the penne in the pot and cook according to the package instructions until "al dente", about 10 to 12 minutes.

Drain the pasta in a colander and add the pasta to the cool vegetables in the mixing bowl. Toss in chili flakes more basil and cracked black pepper. Stir gently to mix well and serve immediately.

Note: This dish is not served hot.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F37) - from the TV FOOD NETWORK

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