Penne Puttanesca

Name: Penne Puttanesca
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 12 large leaves basil, torn in 1/2; 454 grams tomatoes, roughly chopped, retaining seeds and liquid; 2 cloves garlic, sliced paper thin; 1 lemon, juiced; 118 milliliters extra-virgin olive oil; 59 milliliters tiny black olives; 454 grams dried penne pasta; 4 servings Freshly cracked black pepper; 2 Tbsps crushed red pepper flakes; 2 Tbsps salt packed giant capers, rinsed of salt and drained; 2 Tbsps kosher or sea salt; 227 grams young zucchini, sliced 1/4-inch thick, into 1/2 moons

Penne Puttanescan is a vegan recipe with 4 servings. One serving contains 732 calories, 18g of protein, and 31g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of basil, sea salt, young zucchini, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

In a large bowl, combine the zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, salt. Allow to stand in cool place for 1/2 hour.

Ingredients you will need

Lemon Juice

Olive Oil

Tomato

Zucchini

Capers

Garlic

Olives

Basil

Salt

Equipment you will use

Bowl

Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2 tablespoons salt. Drop the penne in the pot and cook according to the package instructions until "al dente", about 10 to 12 minutes.

Ingredients you will need

Spaghetti

Penne

Water

Salt

Equipment you will use

Pot

Drain the pasta in a colander and add the pasta to the cool vegetables in the mixing bowl. Toss in chili flakes more basil and cracked black pepper. Stir gently to mix well and serve immediately.

Ingredients you will need

Cracked Black Peppercorns