I got up from my desk yesterday to make lunch and as is usual, I ate while I was looking in the fridge.  Nicoise olives with fennel fronds and lemon zest; could have been some parsley leaves in there as well.  I was moved to sing.  SIT DOWN GIRL, I THINK I LOVE YOU; NO STAND UP GIRL AND SHOW ME WHAT YOU GOT!

Food gets me all worked up.  I got the frying pan going and threw in a good spill of olive oil  and chopped shallot with slivered garlic and few leaves of parsley along with a sprig of rosemary.  On the tip of the rosemary sprig, I shoved a whole pepperoncino (helps me find it to remove before serving.)  I don’t know why it’s so hard to find pepperoncini in the States–it’s not like they weigh a lot.  You could always substitute a few red pepper flakes.  I chopped up a zucchini and a red pepper and got that right in after it.  Water went in it’s own pot to boil for the pasta with a good pinch of salt.  As soon as the pasta was al dente (use a good pasta–De Cecco–it is so worth it), I added it to the zucchini mix along with a good handful of olives and a douse of reserved cooking water from the pasta.  I grated a beautiful goat cheese from Coach Farms to shower over the top.  Yes, yes and more yes.