SHRIMP WITH PASTA

Steps:

• Peel and devein the shrimp and cut them in half crosswise. Set aside.
• Trim off and discard the ends of each zucchini. Cut each zucchini crosswise into 2-inch lengths. Cut each piece lengthwise into 6 equal-size wedges. There should be about 3 1/2 cups.
• Cut away the cores from the tomatoes. Cut the tomatoes into 1/2-inch cubes. There should be about 4 cups.
• Heat 4 tablespoons of the olive oil in a large skillet and add the zucchini. Cook 2 minutes, stirring. Remove and reserve the zucchini.
• To the oil in the skillet add the garlic and cook briefly. Add the tomatoes and cook, stirring often, about 2 minutes. Add the hot chili and black olives. Cook, stirring often, about 5 minutes. Add the shrimp, zucchini, salt and pepper and cook 1 minute. Cover briefly until ready to serve.
• Meanwhile, bring about 3 quarts of water to the boil in a saucepan and add salt to taste. Add the fusilli and cook to the desired degree of doneness, about 10 minutes. Scoop out and reserve 1/4 cup of the hot cooking liquid. Drain the fusilli.
• Add the remaining 2 tablespoons of olive oil, the basil and reserved 1/4 cup cooking liquid to the sauce. Pour the sauce over the fusilli, toss and serve.