5 tbs. olive oil
1 bunch fresh parsley
2 potatoes (diced)
2-3 tomatoes (diced)
2 oz. black olives (sliced)
1 garlic clove chopped
1 small onion chopped
1 small pinch zafron
salt & pepper to taste
1 lb cooked penne pasta
Cook pasta and set aside. In pan sauté' onion & garlic with olive oil. After 2 minutes
add potatoes. Cook for 2 minutes. Add zucchini, tomatoes, black olives and let cook for 2-3 minutes.
In a small bowl put zafron and little bit of water and mix till diluted and then add to the vegetables. Adjust with salt and pepper
, then add parsley. Drain pasta and add to mixture and toss and combine all ingredients well. Serve hot or cold.
Copyright 2016 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.