Penne Alla Puttane D'elba

Ingredients

120 gr young zucchini paper
2 slices garlic paper
12 leaves basil torn in
300 gr overripe tomatoes
120 ml extra-virgin olive oil
18 gr giant capers
60 gr tiny black olives
1/2 lemon
18 gr pepper flakes
18 gr kosher
200 gr penne pasta preferably italian

Instructions

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 half hour.

Meanwhile, bring 6 litre 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 dozen 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!!