Whole-wheat pasta is a flavorful alternative to pasta made from white flour. The tan color is particularly attractive when set off by cheese-in this case ricotta salata or feta.
Recipe information
Yield
Serves 6 as an entrée or 8 as a side dish
Ingredients
Preparation
Step 1
In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil
Step 2
Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as grilled to a small bowl.
Step 3
In a kettle of salted boiling water cook pasta until just tender and drain well. Add hot pasta to tomato mixture and toss well. Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. Pasta may be made 4 hours ahead and kept covered at room temperature.
Step 4
Serve pasta warm or at room temperature.
