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
Instructions
- 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.
- 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.
- Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
- Stir gently to combine all ingredients and serve.