Make extra grilled vegetables next time you have the grill or the broiler on. See the recipe for Roasted Vegetables for a selection of veggies to use. You'll be ready to make this simple pasta quickly, assuming you're comfortable cooking over a high flame.

INGREDIENTS | SERVES 8

• 1 box (1 pound) shell-shaped pasta (conchiglie)
• 1 tablespoon olive oil or garlic oil
• ¼ cup pitted black olives, such as Kalamata, Gaeta, or niçoise
• 4 cups Roasted Vegetables or store-bought grilled vegetables from a salad bar or deli counter
• ¼ cup chopped fresh oregano leaves, or 2 teaspoons dried
• 1 cup roughly chopped tomatoes
• 2 cups Basic Fresh Tomato Sauce or other tomato sauce
• ¼ cup roughly chopped Italian parsley
• Salt and fresh ground black pepper to taste
• Vegetable stock or water
• 1 tablespoon unsalted butter (optional)
• ¼ cup grated Parmesan cheese (optional)

1. Cook pasta according to package directions; drain, rinse, and toss with a few drops of oil. Heat olive oil in a large (13-inch) skillet or Dutch oven for 1 minute over a high heat; add olives and roasted vegetables. Cook 5 minutes, until hot; add oregano leaves.

2. Cook 2 minutes more, until oregano is fragrant; stir in the tomatoes and the tomato sauce. Cook 1 minute more, then toss in the pasta, parsley, salt, pepper, and a splash of stock (or water) to keep it saucy.

3. Cook until the pasta is hot. If desired, toss with butter and cheese.