Penne Alla Puttane D'elba

Yield: 1 Servings
1/2lbYoung zucchini,; sliced paper thin
2Cloves garlic,; sliced paper thin
12lgLeaves basil,; torn in half
1lbOverripe tomatoes, roughly chopped,; retaining seeds a
1/2cExtra virgin olive oil
2tbGiant capers, rinsed; of salt and drained
1/4cTiny black olives
Juice of 1/2 lemon
2tbCrushed red pepper flakes
2tbKosher or sea salt
1lbDried penne pasta, preferably Italian