Penne Puttanesca

• 2 zucchini, sliced into half moon shapes
• 2 garlic cloves, minced
• 16 basil leaves, torn
• 1 (14 1/2 ounce) can diced tomatoes, in their liquid
• 2 tablespoons capers, rinsed and drained
• 1/2 cup small black olives
• 1/2 of a lemon, juice of
• 1/2 cup extra virgin olive oil
• coarse kosher salt
• 1 lb penne rigate
• 2 teaspoons crushed red pepper flakes
• fresh ground black pepper

1. In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
2. Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
3. Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
4. Stir gently to combine all ingredients and serve.

zucchini, garlic, basil, tomatoes, capers, black olives, extra virgin olive oil, coarse kosher salt, penne rigate, red pepper, fresh ground black pepper

Taken from www.food.com/recipe/penne-puttanesca-301236 (may not work)