Recipe - Penne Alla Puttane Delba

One half pound Young zucchini,; cut or sliced up
paper thin
2 Cloves garlic,; cut or sliced up paper
thin
12 lg Leaves basil,; torn in half
1 pound Overripe tomatoes, roughly
chopped,; retaining seeds a
One half cup Extra virgin olive oil
2 tablespoon Giant capers, rinsed; of
salt and drained
One fourth cup Tiny black olives
Juice of One half lemon
2 tablespoon Crushed red pepper flakes
2 tablespoon Kosher or sea salt
1 pound Dried penne pasta,
preferably Italian

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 One half 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!!

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5679

Posted to MCRecipe Digest V1 #265

Date: Mon, 28 Oct 1996 08:33:06 0500

From: Meg Antczak meginny@node1.frontiernet.net