Bumper-Crop Penne

• 1 clove garlic, peeled and smashed
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon chili pepper flakes
• 1 medium-size white onion, minced
• 1/4 cup minced prosciutto
• 3 zucchini, julienned
• 2 tomatoes, chopped
• 1 pound penne
• 1 tablespoon sweet butter
• 1/4 cup minced Italian parsley
• 1/2 cup fresh basil leaves, torn
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated pecorino cheese

1. In a saute pan over medium heat, warm the garlic in the olive oil until the garlic is golden, and then remove garlic and discard.
2. Add the chili and onion and cook until soft.
3. Add the prosciutto and the zucchini, partly cover the pan and cook until barely soft, about 5 minutes.
4. Add the tomatoes, stir, cover the pan and remove from heat.
5. Boil the penne in plenty of well-salted water until tender, and drain.
6. While the pasta is cooking, add the butter, parsley, basil, salt and pepper to the zucchini sauce and stir well.
7. Place the sauce in a large pasta bowl.
8. Add the penne and toss.
9. Add the pecorino cheese and additional salt and pepper to taste and serve.

clove garlic, extravirgin olive oil, chili pepper, white onion, zucchini, tomatoes, penne, sweet butter, italian parsley, fresh basil, salt, freshly ground black pepper, pecorino cheese

Taken from cooking.nytimes.com/recipes/10799 (may not work)