This refreshing Penne Alla Puttane D’Elba is a brilliant summer pasta dish that requires no cooking of the sauce, just letting flavors meld. It features crisp-tender young zucchini, juicy overripe tomatoes, and the classic punch of capers and black olives. The dressing is a simple but potent mix of extra virgin olive oil, lemon juice, and red pepper flakes, creating a bright, salty, and slightly spicy profile. Its perfect for a light lunch, a quick weeknight dinner, or as a side dish for a barbecue. The pasta is tossed with the chilled vegetable mixture, resulting in a dish that is best served at room temperature or slightly cool. Its vegan, gluten-free (if using GF pasta), and incredibly satisfying.
Penne Alla Puttane D’Elba
Description
This refreshing Penne Alla Puttane D'Elba is a brilliant summer pasta dish that requires no cooking of the sauce, just letting flavors meld. It features crisp-tender young zucchini, juicy overripe tomatoes, and the classic punch of capers and black olives. The dressing is a simple but potent mix of extra virgin olive oil, lemon juice, and red pepper flakes, creating a bright, salty, and slightly spicy profile. Its perfect for a light lunch, a quick weeknight dinner, or as a side dish for a barbecue. The pasta is tossed with the chilled vegetable mixture, resulting in a dish that is best served at room temperature or slightly cool. Its vegan, gluten-free (if using GF pasta), and incredibly satisfying.Ingredients
Directions
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In a large mixing bowl, combine the thinly sliced zucchini, sliced garlic, torn basil, chopped tomatoes, olive oil, capers, olives, lemon juice, red pepper flakes, and salt.
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Toss gently to coat all vegetables evenly with the dressing.
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Cover the bowl and let the mixture stand in a cool place for 30 minutes to allow the flavors to meld and the zucchini to soften slightly.
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Meanwhile, bring a large pot of water to a boil over high heat. Add 2 tablespoons of salt to the water.
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Add the penne pasta to the boiling water and cook according to package instructions until al dente, approximately 10 to 12 minutes.
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Drain the pasta thoroughly in a colander. Do not rinse.
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Add the hot, drained pasta directly to the bowl with the chilled vegetable mixture.
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Stir gently but thoroughly to combine the pasta with the vegetables and dressing.
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Serve immediately at room temperature or slightly cool.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 9.6kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.6g3%
- Sugars 1.2g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish is traditionally served at room temperature or cool, not hot. The hot pasta helps wilt the zucchini slightly, but the overall dish should not be piping hot.
For best results, use truly overripe tomatoes for maximum flavor and juice. If tomatoes are not in season, canned whole peeled tomatoes (drained and chopped) can be substituted.
The salt amount is significant due to the volume of ingredients and the briny nature of capers and olives. Taste before adding extra salt at the table.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits. Add a splash of olive oil or lemon juice before serving if it seems dry.
Variation: Add 1/2 cup of chopped fresh parsley or mint for a different herbal note. For extra protein, toss in some white beans.
