Whole Wheat Penne With Grilled Zucchini And Olives

• 1-1/2 pounds ripe tomatoes, seeded and chopped
• 1/2 cup red onion, finely chopped
• 2 medium garlic cloves, mashed with 1 teaspoon sea salt
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1-1/2 pounds small zucchini, cut diagonally into 1/3-inch slices
• 1 pound whole wheat penne
• 2/3 cup Kalamata olives, chopped
• 6 ounces ricotta salata or feta cheese
• 1-1/2 cups torn basil leaves

1. In a large bowl, stir together tomatoes, onion, garlic paste, vinegar and 1/4 cup oil.
2. Heat a well-seasoned indoor grill. Brush zucchini slices with oil and grill 1 to 2 minutes on each side. Transfer to a small bowl.
3. In a large kettle of salted boiling water, cook penne until just tender according to package directions. Drain and add to tomato mixture and toss well. Cool slightly, and stir in zucchini, olives, cheese, basil, and salt and pepper to taste.
4. Serve warm or at room temperature.

tomatoes, red onion, garlic, red wine vinegar, extra virgin olive oil, zucchini, whole wheat penne, olives, ricotta salata, torn basil

Taken from www.epicurious.com/recipes/member/views/whole-wheat-penne-with-grilled-zucchini-and-olives-1200336 (may not work)