Shrimp With Pasta

• 1 pound medium-size shrimp in the shell, about 34
• 2 zucchini, about 1 pound
• 1 1/2 pounds red, ripe tomatoes
• 6 tablespoons olive oil
• 1 tablespoon finely minced garlic
• 1 teaspoon finely chopped, seeded and deveined hot green chili or 1/2 teaspoon dried hot red pepper flakes
• 20 small, pitted black olives, preferably imported
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons finely chopped fresh basil or half the amount dried
• 1/2 pound fusilli (''spirals'' or ''twists'')

1. Peel and devein the shrimp and cut them in half crosswise.
2. Set aside.
3. Trim off and discard the ends of each zucchini.
4. Cut each zucchini crosswise into 2-inch lengths.
5. Cut each piece lengthwise into 6 equal-size wedges.
6. There should be about 3 1/2 cups.
7. Cut away the cores from the tomatoes.
8. Cut the tomatoes into 1/2-inch cubes.
9. There should be about 4 cups.
10. Heat 4 tablespoons of the olive oil in a large skillet and add the zucchini.
11. Cook 2 minutes, stirring.
12. Remove and reserve the zucchini.
13. To the oil in the skillet add the garlic and cook briefly.
14. Add the tomatoes and cook, stirring often, about 2 minutes.
15. Add the hot chili and black olives.
16. Cook, stirring often, about 5 minutes.
17. Add the shrimp, zucchini, salt and pepper and cook 1 minute.
18. Cover briefly until ready to serve.
19. Meanwhile, bring about 3 quarts of water to the boil in a saucepan and add salt to taste.
20. Add the fusilli and cook to the desired degree of doneness, about 10 minutes.
21. Scoop out and reserve 1/4 cup of the hot cooking liquid.
22. Drain the fusilli.
23. Add the remaining 2 tablespoons of olive oil, the basil and reserved 1/4 cup cooking liquid to the sauce.
24. Pour the sauce over the fusilli, toss and serve.

shrimp, zucchini, red, olive oil, garlic, black olives, salt, freshly ground pepper, fresh basil, fusilli

Taken from cooking.nytimes.com/recipes/11130 (may not work)