Penne alla puttane d'elba
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Penne alla puttane d'elba
Last updated 6/12/2012 12:50:14 AM. Recipe ID 11709. Report a problem with this recipe.
[an error occurred while processing this directive]

      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

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 11709 (Apr 03, 2005)

[an error occurred while processing this directive]