Penne Alla Puttane D'elba

• 12 leaves basil torn in
• 1/2 lemon
• 300 gr overripe tomatoes
• 200 gr penne pasta preferably italian (dried)
• 120 gr young zucchini paper (sliced thin)
• 120 ml extra-virgin olive oil
• 60 gr tiny black olives
• 18 gr giant capers
• 18 gr pepper flakes (crushed red)
• 18 gr kosher