Penne Puttanesca - cooking recipe

Ingredients

2 zucchini, sliced into half moon shapes
2 garlic cloves, minced
16 basil leaves, torn
1 (14 1/2 ounce) can diced tomatoes, in their liquid
2 tablespoons capers, rinsed and drained
1/2 cup small black olives
1/2 of a lemon, juice of
1/2 cup extra virgin olive oil
coarse kosher salt
1 lb penne rigate
2 teaspoons crushed red pepper flakes
fresh ground black pepper

Preparation

In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
Stir gently to combine all ingredients and serve.