🫙 From the Spice Rack

Penne Alla Puttane D'Elba

Name: Penne Alla Puttane D'Elba
Ingredients: 1/2 pound young zucchini -- sliced paper thin; 2 clove garlic -- sliced paper thin; 12 large leaves basil -- torn in half; 1 pound overripe tomatoes, roughly chopped; 2 tablespoon giant capers, rinsed of salt -- drained; 1/4 cup tiny black olives; 2 tablespoon kosher or sea salt; 1 pound dried penne pasta -- preferably italian

1/2 pound young zucchini -- sliced paper thin 2 cloves garlic -- sliced paper thin 12 large leaves basil -- torn in half 1 pound overripe tomatoes, roughly chopped retaining seeds ...

italiansideeasy

Ingredients8 items

Ingredients

1/2poundyoung zucchini -- sliced paper thin
2clovegarlic -- sliced paper thin
12large leaves basil -- torn in half
1poundoverripe tomatoes, roughly chopped
2tablespoongiant capers, rinsed of salt -- drained
1/4cuptiny black olives
2tablespoonkosher or sea salt
1pounddried penne pasta -- preferably italian

Directions

1
1/2 pound young zucchini -- sliced paper thin 2 cloves garlic -- sliced paper thin 12 large leaves basil -- torn in half 1 pound overripe to
2
Allow to stand in cool place 1/2 hour
3
Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2 tablespoons salt
4
Drop penne in and cook according to package instructions until al dente, about 10 to 12 minutes
5
Drain pasta in colander and add pasta to cool vegetables in mixing bowl
6
Stir gently to mix well and serve immediately
7
This dish is not served hot!

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