Place zucchini slices in a colander or sieve and salt. Let stand for
20 minutes, then press out liquid.
Cut tomatoes into quarters, squeeze out juice and seeds,
reserving juice. Combine tomato pieces, juice, garlic, red pepper,
capers and oregano. Add 3 TB olive oil and 2 TB vinegar and
marinate for at least 15 minutes.
Heat 2 TB olive oil and fry zucchini until lightly brown. Ass
tomato mixture and remove from heat.
Cook penne, drain and add sauce.