Penne Puttanesca

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 zucchini, sliced into half moon shapes
• 2 garlic cloves, minced
• 16 basil leaves, torn
• 1 (14 1/2 ounce) can diced tomatoes, in their liquid
• 2 tablespoons capers, rinsed and drained
• 1/2 cup small black olives
• 1/2 of a lemon, juice of
• 1/2 cup extra virgin olive oil
• coarse kosher salt
• 1 lb penne rigate
• 2 teaspoons crushed red pepper flakes
• fresh ground black pepper

Recipe

• 1 in a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). place in refrigerator while pasta cooks.
• 2 meanwhile, bring 6 quarts of water to a boil in a large pot. salt the water and add penne rigate.cook for 12 minutes, or until al dente.
• 3 drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
• 4 stir gently to combine all ingredients and serve.