3-4 small zucchini, sliced into ¼-inch thick
2 cloves garlic, thinly sliced
12 fresh basil leaves, torn in halves
1 can (15 oz) canned tomatoes with liquid, roughly chopped
⅓ cup extra-virgin olive oil
2 tablespoons salt-packed capers, rinsed and drained
¼ cup small black pitted olives
Juice from ½ lemon
Salt
Freshly ground black pepper to taste
1 box (1 pound) whole wheat penne
2 tablespoons red chili pepper flakes
Recipe and photo courtesy of Barilla