Penne Puttanesca

1. 1

   In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.

2. 2

   Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.

3. 3

   Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.

4. 4

   Stir gently to combine all ingredients and serve.

No additional tips available.