---------- 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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