Cavatelli With Grilled Vegetables And Sheep's Milk Feta

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6 ripe plum tomatoes, cut lengthwise

1/2 cup + 2 tablespoons extra virgin olive oil

Salt and black pepper

1 tablespoon balsamic vinegar

Leaves from 2 sprigs fresh thyme, chopped

Needles from 2 sprigs fresh rosemary, chopped

1/2 small bulb fennel

1 medium zucchini, ends trimmed and quartered lengthwise

1 clove garlic, chopped

4 tablespoons very coarsely chopped kalamata olives

1/2 cup chicken stock

2 tablespoons unsalted butter

1 pound cavatelli, radiatori, or any short pasta such as penne, rigatoni, or fusilli, cooked according to package directions

2 tablespoons chopped parsley

1/2 cup sheep's milk feta, crumbled

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