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 1/2 in.
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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