Guest guest Posted June 21, 1999 Report Share Posted June 21, 1999 * Exported from MasterCook * Penne Alla Puttanesca Recipe By : Molto Mario (adapt) Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 Grams young zucchini -- sliced paper thin 250 Grams cherry tomatoes -- halved 1 Clove garlic -- sliced paper thin 6 Large leaves basil -- torn in half 1 Tablespoon extra virgin olive oil 1 Tablespoon Giant Capers 2 Tablespoons tiny black olives Juice of 1/2 lemon 1 Tablespoon crushed red pepper flakes 1 Tablespoon kosher or sea salt 150 Grams 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 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!! - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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