Penne Puttanesca
12 ingredients
4 steps
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
Directions
-
1In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
-
2Meanwhile, 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.
-
3Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
-
4Stir gently to combine all ingredients and serve.
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