Pasta Salad with Olives, Tomatoes and Basil Leaves

Ingredients

• 400 g penne
• Salt
• 4 tomatoes
• 1 Zucchini
• 1 tbsp capers (jar)
• 2 tbsp pitted black olives
• 0.5 bunch Basil
• 5 tbsp olive oil
• 2 tbsp white wine vinegar
• pepper (ground)
• 0.5 tsp Chili flakes

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente, drain, rinse with cold water and let it dry well. Boil the tomatoes briefly, cool, peel, quarter, seed and dice them into small cubes. Wash and trim the zucchini, slice it thinly. Drain the capers and olives. Rinse the basil, shake dry and pluck the leaves from the stems.

2. 2.

   Heat 1 tbsp oil in a pan and quickly sauté the zucchini slices until they lose their color. Remove and let cool.

3. 3.

   For the vinaigrette whisk vinegar with salt and pepper, then fold in the oil and taste.

4. 4.

   Combine the pasta with tomatoes, olives, capers, zucchini, basil leaves, vinaigrette and chili flakes, season to taste, arrange on plates and serve.