Oricchette With Olives and Vegetables

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To honor my Italian heritage I am including an Italian recipe . This pasta dish is fun, simple, uncomplicated and contemporary as Italian dishes go . Each time I make it, I get requests for this recipe.

8 ounces dried Oricchettte (ear-shaped pasta) Note: Other (same size) will do well
3 T Olive Oil
2 medium Zucchini, trimmed, and cut into 1/2 inch cubes
salt---------freshly ground pepper
1 Cup imported brine-curbed black olives, Kalamata, pitted and chopped
6 firm, ripe tomatoes, halved and diced, or use canned Plum Tomatoes,
1/2 Cup grated parmesean cheese
8 ounces mozarella, cut into 1/2 inch dice, at room temp.

>BR> in skillet, heat olive oil over medium heat, Add the chopped zucchini and cook until lightly browned, approximately 5 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper (optional)

Using a slotted spoon, transfer the zucchini to a large bowl.

Bring large pot of water to boil , add the pasta . Cook until tender (or al dente if preferable) approximately 10 minutes. Drain well and transfer to the bowl with the zucchini.

Position a rack in the upper third of oven and preheat to 375 degrees. Lightly oil a shallow baking dish, ( approx 9x13) . Stir the olives, the chopped tomatoes, and 1/2 Cup of the parmesean cheese into the zucchini pasta mixture.. Season with freshly ground pepper and finally scatter the mozarella evenly over the pasta. bake 10-12 minutes. Serve immediately with fresh green salad and pass remaining 1/2 Cup parmesean cheese if desired.