Boil 1 pound of orecchiette (‘little ears’ or small sea shells) pasta in salted water, then drain and hold.
Cut 2 ripe tomatoes into 1-inch chunks and place in a bowl along with 4 tablespoons of chopped basil.
Heat 1 tablespoon of local olive oil and saute ½ red onion, finely diced, along with a diced zucchini (not too large). Brown several minutes, add fine chopped garlic. Remove from heat and toss with tomatoes and basil. Salt the salad to taste and add fresh ground pepper.
Mix 1 tablespoon of vinegar and 2 tablespoons of good olive oil. Mix this dressing with the pasta.
Add the vegetable mix. Toss with ½ cup of chopped kalamata olives.
