With this beautiful weather, try a refreshing and spicy twist to this classic dish…
What you will need:
- 5 vine ripe tomatoes
- 1 zucchini, cut in half and sliced very thin
- 1 can of sliced black olives
- 1/2 onion, finely diced
- 3 cloves of garlic, finely chopped
- 1 1/2 tablespoons of capers
- 12 fresh basil leaves (chiffonade – roll leaves together and slice)
- 1/3 cup of extra virgin olive oil
- 1/2 tablespoon of salt
- 1 teaspoon of cracked black pepper
- 1/2 tablespoon of red pepper flakes
- 1lb of bowtie pasta
Here’s what you do:
- Cube tomatoes, retaining all juice
- Cut zucchini in half lengthwise and slice into half moon thin slices
- Add tomatoes, zucchini, sliced olives, diced onion, finely chopped garlic, capers, basil, salt, red pepper flakes, and black pepper into large mixing bowl and stir in olive oil
- Cover and let sit at room temperature while you bring a pot of salted water to a boil
- Cook bowtie until al dente (about 8 minutes)
- Strain pasta and add to mixing bowl, stir and serve
- Sprinkle on Parmesan or Romano cheese and garnish with fresh basil leaves
Post to comments and let us know how it turned out!