1. Peel zucchini or leave skin on.
2. Spiralize zucchini into noodles or peel into fettuccini-like strips.
3. Mix with a pinch of salt and let sit for 15-30 minutes.
4. Combine tomatoes (chopped and seeded), garlic (minced), olives (roughly chopped), capers, olive oil, salt and pepper, reserving the basil (torn). Let mixture rest at room temperature for 30 minutes to meld seasonings.
5. Using a paper or kitchen towel, gently squeeze pasta to
extract all the liquid. Place in large mixing bowl.
6. Put half the checca into the bowl along with 3/4 of the basil and gently toss. - I just threw it all in a bowl in what I’m calling a rustic
Italian fashion… or divide into bowls.
7. Top with the balance of checca mixture and top with chopped tomatoes.