Penne alla puttane d'elba

 
                         Penne Alla Puttane D'Elba
 
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         young zucchini -- sliced paper thin
    2      cloves        garlic -- sliced paper thin
   12      large         leaves basil -- torn in half
    1      pound         overripe tomatoes, roughly chopped
                         retaining seeds and liquid
      1/2  cup           extra virgin olive oil
    2      tablespoons   giant capers, rinsed of salt -- drained
      1/4  cup           tiny black olives
                         Juice of 1/2 lemon
    2      tablespoons   crushed red pepper flakes
    2      tablespoons   kosher or sea salt
    1      pound         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.
 
 This dish is not served hot!!
 
 Yield: 4 servings
 
 
 
                    - - - - - - - - - - - - - - - - - -