Mostaccioli in the Greek Style

Yield: 6 Servings
Categories: Pasta, Greek
1 1/2cKalamata olives; (8.75 oz.)
1/4cFresh rosemary; snipped
5qtCold water
2tbSalt
1 1/4lbZucchini; medium-size
2lbPlum tomatoes; firm-ripe
1lbMostaccioli; or penne
3Cloves garlic; minced
1/2cPine nuts
2tbOlive oil; fruity kind
1lgOrange; zest of
Freshly ground black pepper
6ozFeta cheese
More fruity olive oil
Coarse sea salt
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