Penne Alla Puttane D’Elba

This refreshing twist on classic Italian pasta salad skips the oven and the heat, letting the raw flavors shine. Thinly sliced young zucchini macerates with garlic, basil, and overripe tomatoes to create a juicy, savory dressing. The addition of giant capers, tiny black olives, and a squeeze of lemon juice adds necessary brightness and depth, while crushed red pepper flakes provide a gentle warmth. Served cold or at room temperature, this dish is perfect for summer picnics, light weeknight dinners, or as a make-ahead lunch. The combination of textures—creamy pasta, crisp-tender zucchini, and briny olives—makes every bite satisfying. It’s a simple, vegetarian-friendly meal that relies on high-quality ingredients for maximum flavor.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 540

Dietary: Vegan

Description

This refreshing twist on classic Italian pasta salad skips the oven and the heat, letting the raw flavors shine. Thinly sliced young zucchini macerates with garlic, basil, and overripe tomatoes to create a juicy, savory dressing. The addition of giant capers, tiny black olives, and a squeeze of lemon juice adds necessary brightness and depth, while crushed red pepper flakes provide a gentle warmth. Served cold or at room temperature, this dish is perfect for summer picnics, light weeknight dinners, or as a make-ahead lunch. The combination of textures—creamy pasta, crisp-tender zucchini, and briny olives—makes every bite satisfying. It’s a simple, vegetarian-friendly meal that relies on high-quality ingredients for maximum flavor.

Directions

1
In a large mixing bowl, combine the thinly sliced zucchini, garlic slices, torn basil leaves, chopped tomatoes, olive oil, capers, black olives, lemon juice, crushed red pepper flakes, and salt.
2
Toss gently to coat the vegetables evenly with the oil and seasonings.
3
Let the mixture stand in a cool place for 30 minutes to allow the zucchini to macerate and soften slightly.
4
While the vegetables are resting, bring a large pot of water (about 6 quarts) to a rolling boil.
5
Add 2 tablespoons of salt to the boiling water.
6
Add the penne pasta and cook according to package instructions until al dente, approximately 10 to 12 minutes.
7
Drain the pasta thoroughly in a colander.
8
Add the hot drained pasta directly to the bowl with the cooled vegetable mixture.
9
Stir gently to combine the pasta with the vegetables and dressing.
10
Serve immediately at room temperature or chilled.

Nutrition Facts

Servings 6 quarts

Amount Per Serving
Calories 540kcal

% Daily Value *
Total Fat 24.5g38%
Saturated Fat 3.2g16%
Sodium 1050mg44%
Total Carbohydrate 72g24%
Dietary Fiber 5.5g22%
Sugars 6.5g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/penne-alla-puttane-d-elba/