Penne Alla Puttane D'elba

Yield:	1 Servings
Categories:

1/2	lb	Young zucchini,; sliced paper thin
2		Cloves garlic,; sliced paper thin
12	lg	Leaves basil,; torn in half
1	lb	Overripe tomatoes, roughly chopped,; retaining seeds a
1/2	c	Extra virgin olive oil
2	tb	Giant capers, rinsed; of salt and drained
1/4	c	Tiny black olives
		Juice of 1/2 lemon
2	tb	Crushed red pepper flakes
2	tb	Kosher or sea salt
1	lb	Dried penne pasta, preferably Italian