Puttanesca Pasta Salad

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:

1. Cube tomatoes, retaining all juice
2. Cut zucchini in half lengthwise and slice into half moon thin slices
3. 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
4. Cover and let sit at room temperature while you bring a pot of salted water to a boil
5. Cook bowtie until al dente (about 8 minutes)
6. Strain pasta and add to mixing bowl, stir and serve
7. Sprinkle on Parmesan or Romano cheese and garnish with fresh basil leaves

Post to comments and let us know how it turned out!