Spaghetti Alla Siciliana

• 3 medium organic zucchini cut into 1 cm cirles(use a mandoline if you have)
• 2 garlic cloves
• 20 black kalamata olives
• extra virgin olive oil
• 2 tablespoon of capers
• salt and pepper to taste
• parmiggiano reggiano to taste
• 1/2 cup of chopped parsley
• 500 g of good quality spaghetti or penne
• made of durum semolina
• (do not overcook the pasta. cook it 1 minute less then instructions)

1. bring a large pot of water to boil and add salt
2. add suddicient olive oil in a large skillet
3. add garlic cloves whole
4. sautee the zucchini carefully tirning each one untill they are nice and browned on both sides.
5. drain the slices on paper towels.
6. Add the pasta to the water and cook.
7. add more oil to the skillet , add the capers, olivesand parsley and sautee for 2-3 min.
8. when the pasta is cooked drain well and add the the skillet with the zucchini and sautee at high heat for 2 minutes adding more olive oil as needed.
9. serve and top with parmiggiano reggiano cheese

zucchini, garlic, black kalamata olives, extra virgin olive oil, capers, salt, parmiggiano reggiano, parsley, durum semolina, then instructions

Taken from www.epicurious.com/recipes/member/views/spaghetti-alla-siciliana-1209358 (may not work)