---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Penne Alla Puttane D'elba
 Categories: New, Text, Import
      Yield: 4 servings
 
 
      1/2 lb young zucchini, -- sliced
  :          paper thin
        2    cloves garlic, -- sliced
  :          paper thin
       12 lg leaves basil, -- torn in
  :          half
        1 lb overripe tomatoes, roughly
  :          chopped, -- retaining seeds
      1/2 c  extra virgin olive oil
        2 TB giant capers, rinsed -- of
  :          salt and drained
      1/4 c  tiny black olives
  :          Juice of 1/2 lemon
        2 TB crushed red pepper flakes
        2 TB kosher or sea salt
        1 lb dried penne pasta,
  :          preferably Italian
  
  In a large bowl, combine zucchini, garlic, basil,
  tomatoes, olive oil, capers, olives, lemon juice,
  pepper flakes, and salt. Allow to stand in cool place
  1/2 hour.
  
  Meanwhile, bring 6 quarts water to boil in spaghetti
  pot and add 2
  
  tablespoons salt. Drop penne in and cook according to
  package instructions until ?al dente@, about 10 to 12
  minutes. Drain pasta in colander and add pasta to cool
  vegetables in mixing bowl. Stir gently to mix well and
  serve immediately.
  
  This dish is not served hot!!
  
  Yield: 4 servings
  
  Recipe By     :MOLTO MARIO SHOW #MB5679
  
                                        Date: Mon, 28
  Oct 1996 08:33:06 -0500
 
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