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Early summer is the perfect time to try this light and fragrant dish. Other types of pastaziti, rigatoni or large bow tieswould also work well.
- Bring large pot of lightly salted water to a boil. Cut an “X” into bottom of each tomato and plunge tomato into boiling water, 30 seconds. With slotted spoon, transfer to colander and rinse under cold running water. Peel tomatoes, cut each in half crosswise, through equator, and squeeze out seeds. Chop coarsely and set aside.
- Add penne to boiling water and stir to prevent sticking. Cook until just tender, about 8 minutes. Drain well.
- Meanwhile, in large saucepan, heat oil over medium-high heat. Add garlic and onion and cook, stirring often, until tender, about 3 minutes. Stir in peppers and squash, and cook until tender, stirring often, about 5 minutes.
- Reduce heat to medium. Stir in tomatoes, olives, vinegar and salt, and cook until slightly thickened, 3 to 4 minutes. Add penne and toss until heated through. Remove from heat and stir in basil and parsley. Serve hot, sprinkled with cheese if desired.
- Serving Size 6 servings
- Calories 350
- Carbohydrate Content 63 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 9 g
- Protein Content 12 g
- Saturated Fat Content 1 g
- Sodium Content 600 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g