Ingredients
- 1/2 pound young zucchini, sliced 1/4-inch thick, into 1/2 moons
- 2 cloves garlic, sliced paper thin
- 12 large leaves basil, torn in 1/2
- 1 pound can tomatoes, roughly chopped, retaining seeds and liquid
- 1/2 cup extra-virgin olive oil
- 2 tablespoons salt packed giant capers, rinsed of salt and drained
- 1/4 cup tiny black olives
- 1/2 lemon, juiced
- 2 tablespoons kosher or sea salt
- 1 pound dried penne pasta
- 2 tablespoons crushed red pepper flakes
- Freshly cracked black pepper
Directions
In a large bowl, combine the zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, salt. Allow to stand in cool place for 1/2 hour.
Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2 tablespoons salt. Drop the penne in the pot and cook according to the package instructions until "al dente", about 10 to 12 minutes. Drain the pasta in a colander and add the pasta to the cool vegetables in the mixing bowl. Toss in chili flakes more basil and cracked black pepper. Stir gently to mix well and serve immediately.
Note: this dish is not served hot.
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By Litedp
New York, NY
on January 04, 2012
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I really like this dish as a light, bright summer dinner. Very easy: you can make it for any weekday dinner.
By maryzink_12270690
Lancaster, 78
on November 05, 2009
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I love this recipe. It is so easy to make and is a big hit with all my family (including 7 and 10 year old kids. I took it to a pot luck and got 7 requests for the recipe. Thank you Mario for a fresh, delicious take on a classic recipe.
By nittko_2436403
philadelphia, PA
on September 29, 2009
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The entire dish was inedible because of the wording. Now that I read the comments after the fact it seems everyone else read it the same way. It was especially annoying since I didn't have the ingredients to make the entire dish twice. Makes me not want to trust recipes on this site. I can't afford it!
Read all 16 reviews