| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Young zucchini,; sliced paper thin |
| 2 |
|
Cloves garlic,; sliced paper thin |
| 12 |
lg |
Leaves basil,; torn in half |
| 1 |
lb |
Overripe tomatoes, roughly chopped,; retaining seeds a |
| 1/2 |
c |
Extra virgin olive oil |
| 2 |
tb |
Giant capers, rinsed; of salt and drained |
| 1/4 |
c |
Tiny black olives |
|
|
Juice of 1/2 lemon |
| 2 |
tb |
Crushed red pepper flakes |
| 2 |
tb |
Kosher or sea salt |
| 1 |
lb |
Dried 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 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!!
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5679
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 08:33:06 -0500
From: Meg Antczak <meginny@node1.frontiernet.net>
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