Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in a covered pot for penne.
- Turn on broiler, and line the broiler pan with a double thickness of aluminum foil. Scrub and trim the zucchini and yellow squash, and slice in half lengthwise. Arrange on the foil-lined broiler pan, cut side up, and spray with nonstick pan spray. Broil the squashes about 3 inches from the source of heat for about 15 minutes, until they are browned and softened.
- Meanwhile, rinse the peppers and cut in fine julienne strips. Chop the garlic, rinse the capers and combine the garlic, capers, anchovy paste and hot pepper flakes.
- Cook the penne according to package directions.
- Heat a small nonstick skillet until it is hot. Reduce heat to medium high, and add the oil. Quickly saute the garlic mixture. Remove from heat, and stir in the julienned peppers.
- Cut the squashes into thin strips, and add to the pepper mixture.
- Wash, dry and cut the basil, and stir into pepper mixture. Season with pepper.
- Drain the penne, and top with the sauce.
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