Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  young zucchini -- sliced paper thin
  2                     garlic cloves -- sliced paper thin
  12             large  leaves basil -- torn in half
  1              pound  overripe tomatoes -- roughly chopped
                        -- retain seeds,
                        -- liquid
     1/2           cup  extra-virgin olive oil
  2        tablespoons  giant capers -- rinsed of salt
                        -- and drained
     1/4           cup  tiny black olives
     1/2                lemon -- juice of
  2        tablespoons  crushed red pepper flakes
  2        tablespoons  kosher or sea salt
  1              pound  dried penne pasta -- preferably italian

Preparation:

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. Comments: This dish is NOT served hot!!

Nutritional Information:

242 Calories (kcal); 27g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium