Penne alla Puttane d'Elba

Name: Penne alla Puttane d'Elba
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 12 large leaves basil, torn in half; 2 Tbsps giant capers, rinsed of salt and drained; 118 milliliters extra virgin olive oil; 2 cloves garlic, sliced paper thin; 1 Juice lemon; 59 milliliters tiny black olives; 454 grams dried penne pasta, preferably Italian; 2 Tbsps crushed red pepper flakes; 2 Tbsps kosher or sea salt; 454 grams overripe tomatoes, roughly chopped, retaining seeds and liquid; 227 grams young zucchini, sliced paper thin

Penne all From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegan diet. A mixture of sea salt, pepper flakes, young zucchini, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

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.

Ingredients you will need

Lemon Juice

Olive Oil

Tomato

Zucchini

Capers

Garlic

Olives

Pepper

Basil

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Spaghetti