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Recipe for baked pasta with zucchini, tomatoes, and capers

Baked pasta with zucchini, tomatoes, and capers.

Karoline Boehm Goodnick for The Boston Globe

Baked pasta with zucchini, tomatoes, and capers.

Serves 4

Olive oil (for the pan)
Salt, to taste
1pound penne
3tablespoons olive oil
1clove garlic, finely chopped
1zucchini (about 8 ounces), cut in ½-inch dice
¼teaspoon crushed red pepper
pounds tomatoes, cut in ½-inch pieces
balls fresh mozzarella, cut in ½-inch pieces
¼cup chopped fresh basil
2tablespoons capers, coarsely chopped
6slices grilled baguette
½cup grated Parmesan

1. Set the oven at 425 degrees. Oil a 9-by-13-inch baking dish.

2. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until it is just tender but still has some bite. Drain well but do not rinse. Return to the pot.

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3. In a large skillet over medium-high heat, heat the olive oil and cook the garlic, stirring often, for 1 minute or until it starts to brown lightly. Add the zucchini, salt, and red
pepper. Cook, stirring occasionally, for
3 minutes or until it browns lightly. Stir in the tomatoes and mozzarella, with the basil and capers. Remove from the heat. Taste for seasoning and add more salt and red pepper,
if you like. Add the zucchini mixture to the pasta. Stir well. Transfer to the baking dish.

4. In a food processor, pulse the toasts until they turn into coarse crumbs. Sprinkle the pasta with the crumbs and Parmesan.

5. Bake for 15 minutes or until the cheese and bread crumbs are golden.
Tony Rosenfeld

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