Mostaccioli in the Greek Style
| Yield: | 6 Servings |
| Categories: | Pasta, Greek |
| 1 1/2 | c | Kalamata olives; (8.75 oz.) |
| 1/4 | c | Fresh rosemary; snipped |
| 5 | qt | Cold water |
| 2 | tb | Salt |
| 1 1/4 | lb | Zucchini; medium-size |
| 2 | lb | Plum tomatoes; firm-ripe |
| 1 | lb | Mostaccioli; or penne |
| 3 | Cloves garlic; minced | |
| 1/2 | c | Pine nuts |
| 2 | tb | Olive oil; fruity kind |
| 1 | lg | Orange; zest of |
| Freshly ground black pepper | ||
| 6 | oz | Feta cheese |
| More fruity olive oil | ||
| Coarse sea salt |
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