Note: Ruby and I made a smaller batch, which served 3 small portions. Just cut all measurements in half.
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 Instructions: - Combine the zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, salt in a large bowl. Let this stand for about 30 minutes.
- 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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