Summer Pasta Puttanesca

Serves 4 to 6

This is an excellent pasta dish for summer entertaining. The sauce can be made up to one day ahead of time and refrigerated; bring to room temperature before tossing with the pasta.

1 large zucchini, very thinly sliced in half moons (use a mandoline if you have one)

1 1/2 teaspoons coarse salt

Freshly ground black pepper

1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar

2 garlic cloves, crushed

1/3 cup kalamata olives, roughly chopped

1/4 cup capers, drained

1/4 teaspoon crushed red pepper flakes

1 28-ounce can diced tomatoes (Muir Glen is best) or 4 large ripe tomatoes, coarsely chopped

20 basil leaves, thinly sliced

1 pound fresh mozzarella cheese, cut in 1/2-inch cubes

1 pound penne pasta

1. In a large serving bowl, combine all the sauce ingredients; let stand for 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Cook the penne until al dente and drain well. Transfer the hot pasta to the serving bowl and toss with the sauce. Serve warm or at room temperature.