Recipe for Penne Alla Puttane D Elba 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 lb Young zucchini sliced paper thin
2 x Garlic cloves sliced paper thin
12 lrg Leaves basil torn in half
1 lb Overripe tomatoes roughly chopped, retain seeds, liquid
1/2 cup Extra-virgin olive oil
2 tbl Giant capers rinsed of salt, and drained
1/4 cup Tiny black olives
Juice of 1/2 lemon
2 tbl Crushed red pepper flakes
2 tbl Kosher or sea salt
Instructions:
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 recipe yields 4 servings.

Comments: This dish is NOT served hot!!

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