INGREDIENTS

INSTRUCTIONS

If the olives are canned, drain them, saving the brine. Lay the  olives
on your board and gently press down on each with the flat side  of a
large heavy knife, lightly crushing the olive. Pull open the  olive,
and the pit will pop out. If not using them that day, put the  olives
in a jar with brine, cover, and refrigerate.  About an hour before
serving, start the preparation, placing each  ingredient in a dish.
Drain the olives. Strip leaves from 2 to 3  rosemary branches into a
small deep bowl. Snip the leaves with  scissors into 1/8- to 1/4-in.
pieces, and measure 1/4 cup.  Combine the water and salt in a large
pot, stirring until the salt is  dissolved. Cover and bring to a boil
over high heat.  Rinse and trim the zucchini, then cut each squash in
half crosswise.  Using a mandoline, vegetable julienne mill, or a sharp
heavy knife,  cut each piece lengthwise into 1/4-in.-square strips.
Wash the tomatoes and trim out stem scars. Cut lengthwise in  quarters,
then crosswise in half. Working in 3 or 4 batches, pulse  each batch of
tomatoes in a food processor or chop by hand until  pieces are roughly
When the water comes to a boil, uncover and add the zucchini. Stir and
return the water to a boil, uncovered. When the water boils,
immediately scoop out the zucchini pieces with a strainer, turning
them into your serving bowl. Add the pasta to the pot, stir well, and
cover. Meanwhile, smash, peel, and mince the garlic cloves.  Heat a
large heavy (preferably non-stick) dry skillet. Add the pine  nuts and
shake over high heat until lightly toasted, about 2 min.  Turn into a
bowl and reserve. Add the olive oil to the skillet and  heat, then add
the tomatoes, olives, rosemary, and garlic and stir  until well
blended. Continue cooking these vegetables, uncovered,  over moderately
high heat, stirring frequently, until the pasta is  ready.  When the
pasta water returns to a boil, remove the lid, stir the pasta
vigorously, and set the timer for 10 min. Continue stirring both pots.
Remove the zest from the orange in long shreds, preferably with a
zester. When the timer rings, test the pasta. It should be al dente,
or close to it. Add the zucchini to the tomatoes, raise the heat to
high, and stir well.  When the pasta is done, drain it, letting the
water fall into the  serving bowl, to heat it. Dump out the water, then
add the  mostaccioli. Add the vegetables and pine nuts, grind pepper
over all,  crumble the feta on, and sprinkle with orange zest. Take
your time  and toss the mixture carefully and thoroughly. Serve,
passing the  olive oil for adding highlights to each portion, if
desired. Some may  wish a pinch of salt for seasoning.  Serve this
pasta in large hot soup plates and eat with big spoons  while sipping a
robust red wine. A tossed salad of bitter greens like  chicory or
escarole might follow, then lemon ice and crisp cookies  for dessert.
~ -- Sylvia Thompson is a contributing editor to Kitchen Garden. From
Kitchen Garden v.11, pp. 40-41. Kitchen Garden is published by Taunton
Press...they own Fine Cooking (and other mags) too. Website:
<http://www.taunton.com/kg/index.htm>  Recipe by: Kitchen Garden
Magazine, v.11  Posted to MC-Recipe Digest by badams
<adamsfmle@sprintmail.com> on  Feb 03, 1998

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