This recipe comes from Clarissa Hyman's cookbook "Cucina Siciliana" and it's rustic, earthy and delicious in its simplicity. A tip for cooks from my country: try substituting the cherry tomatoes with peppadews! Use ready-pitted calamata olives, or you can sub with pitted green olives. I tweaked the original, and I suggest you use more potatoes, cherry tomatoes and olives if you like. Also, use lots of chopped fresh rosemary!!