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Zucchini and Caper Pasta Recipe


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     Zucchini and Caper Pasta

Category   Entrees - Maindishes
Sub Category   None
Preptime   45 minutes

1 pound pasta
1 pound zucchini, peeled and chopped into 2 inch thin sticks
2-3 garlic cloves, chopped finely
2 dried chilis, chopped or 1 tsp red pepper flakes
3 tablespoons capers, rinsed and drained
1 tablespoon of sea salt
1 pound tomatoes
2 tsp dried oregano
2 tablespoon vinegar (white or balsamic)
3 tablespoons of olive oil

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.

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