Penne alla puttane d'elba
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Penne alla puttane d'elba
  Penne  
Last updated 6/12/2012 12:50:14 AM. Recipe ID 11709. Report a problem with this recipe.
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      Title: Penne alla puttane d'elba
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
      1/2 lb young zucchini, -- sliced
  :          paper thin
        2    cloves garlic, -- sliced
  :          paper thin
       12 lg leaves basil, -- torn in
  :          half
        1 lb overripe tomatoes, roughly
  :          chopped, -- retaining seeds
      1/2 c  extra virgin olive oil
        2 TB giant capers, rinsed -- of
  :          salt and drained
      1/4 c  tiny black olives
  :          Juice of 1/2 lemon
        2 TB crushed red pepper flakes
        2 TB kosher or sea salt
        1 lb 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!!
  
  Yield: 4 servings
  
  




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Recipe ID 11709 (Apr 03, 2005)

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