Recipe: Zucchini alla Puttanesca

Zucchini alla Puttanesca is a great dish — hot, fast, saucy and spicy.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• several splashes of cayenne pepper sauce
• 2 large cloves garlic, minced
• 1 small red onion, chopped
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon sea salt
• 1/4 cup white wine (I used Riesling)
• 1 fat 8-inch zucchini, cut into 1/2-inch cubes
• 8 Kalamata olives, chopped
• 1 small tomato, chopped

Directions

In a large skillet, heat oil, vinegar, and cayenne pepper sauce over medium heat; add garlic, onion, red pepper flakes, salt and wine; cook, stirring occasionally, until wine is just starting to boil. Add zucchini and cook for 5 minutes, stirring occasionally. Add olives and tomato; cook 5 more minutes, stirring occasionally, until most of the liquid has been absorbed.

Serves 2-4.

This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Sept. 7, 2011.