I've always loved puttanesca. It's also a great way to utilize the end of summer vegetables, especially zucchini. Lots of people don't understand how to use capers and others really don't like the, my brother is one of the latter but really like this. Super easy for those looking for a quick dinner.
Start some water boiling to prepare a pound of pasta...something 100% whole grain like brown rice or whole wheat spaghetti.
In a heated non stick skillet add the following:
3 cups marinara
2 cups diced tomatoes
1 whole zucchini sliced into 1/4 inch discs
1 whole yellow long neck or crooked neck squash sliced into 1/4 inch discs
5 cloves of garlic sliced
1/4 cup sliced black olives drained
1/4 cup rinsed capers
1/2 teaspoon crushed red pepper
Start to brown the zucchini and squash. When it's browned add the garlic and after a minute add the remaining ingredients and continue cooking for 15 minutes. Combine the pasta and sauce and serve.
