Penne Alla Puttane D'Elba
Penne Alla Puttane D'Elba recipe
Yield
6 servingsPrep
30 minCook
10 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
zucchini
thinly sliced (paper thin) |
|
| 2 | cloves |
garlic
very thinly sliced |
|
| 12 | large |
basil
halved |
*
|
| 1 | pound |
tomatoes
overripe, roughly chopped retaining seeds |
|
| ½ | cup |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
capers
large, rinsed of salt and drained |
|
| ¼ | cup |
black olives
(tiny) |
*
|
| 1 | each |
lemon
juice |
*
|
| 2 | tablespoons |
red pepper flakes
crushed |
|
| 2 | tablespoons |
kosher salt
or sea salt |
|
| 1 | pound |
pasta, penne
dried, preferably Italian |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
zucchini
thinly sliced (paper thin) |
|
| 2 | cloves |
garlic
very thinly sliced |
|
| 12 | large |
basil
halved |
*
|
| 453.6 | g |
tomatoes
overripe, roughly chopped retaining seeds |
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
capers
large, rinsed of salt and drained |
|
| 59 | ml |
black olives
(tiny) |
*
|
| 1 | each |
lemon
juice |
*
|
| 3E+1 | ml |
red pepper flakes
crushed |
|
| 3E+1 | ml |
kosher salt
or sea salt |
|
| 453.6 | g |
pasta, penne
dried, preferably Italian |
|
Directions
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 ½ 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 to cool vegetables in mixing bowl.
Stir gently to mix well and serve immediately.
This dish is not served hot!!
