The countries that surround the Mediterranean enjoy olive oil,
rich spices, and feta cheese. Mixed with small shells, this dish captures the entire flavor.
1 pound small shells
1 clove garlic
2 tablespoons Colavita Extra Virgin Olive Oil
2 medium potatoes, diced
2 medium carrots, diced
1 small red onion, chopped
2 medium zucchini, diced
6 ripe plum tomatoes, diced
teaspoon ground cumin
teaspoon ground tumeric
Salt to taste (optional)
teaspoon ground white pepper
1 teaspoon hot sauce
4 ounces crumbled feta cheese
cup pitted black olives, sliced
¼ cup chopped parsley for garnish
Serves 4 to 6.
Cook the pasta.
In a large skillet, sauté the garlic in
Colavita Extra Virgin Olive Oil
and discard when it turns brown. Add the potatoes and carrots, and when almost soft, add the onion, zucchini, and tomatoes. Add the cumin, tumeric, salt, pepper, and hot sauce. Combine the mixture with the pasta and toss the cheese and olives on top. Garnish with the parsley, and serve.
From 'The Love Chef's' Cook Book: Cooking Pasta With Love.