Ingredients
- 12 leaves basil torn in
- 1/2 lemon
- 1 pound overripe tomatoes
- 1 pound penne pasta preferably italian (dried)
- 1/2 pound young zucchini paper (sliced thin)
- 1/2 cup extra-virgin olive oil
- 1/4 cup tiny black olives
- 2 tablespoons giant capers
- 2 tablespoons pepper flakes (crushed red)
- 2 tablespoons kosher
- 2 slices garlic paper (cloves sliced thin)
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 1/2 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 pasta to cool vegetables in mixing bowl. Stir gently to mix well and serve immediately.
This dish is not served hot!!
