Join! 12 weeks for $1

Pasta with Tomatoes, Orange and Olives

4-6 Servings

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This vegetarian pasta dish is loaded with the robust flavors of the Mediterranean. It’s a riff on a recipe from “The Italian Country Table” by Lynn Rosetto Kasper, who found inspiration for the citrusy, savory tomato sauce in the markets of Siracusa, on the island of Sicily. We like the meaty, concentrated flavor of oil-cured black olives here, but milder green olives (such as Castelvetrano) work well, too. The sharp tang of pecorino Romano cheese is an especially good match for the fruity, herbal flavors. Serve with warm, crusty bread.

4-6

Servings

Tip

Don’t boil the pasta until al dente. Drain it when it’s a few minutes shy of al dente, but don’t forget to reserve about 1 cup of cooking water first. The pasta will finish cooking directly in the sauce, which allows the noodles to absorb flavor.

40 minutes

Ingredients

  • 1

    pound linguini or spaghetti

  • Kosher salt and ground black pepper

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Jonathan M.

This dish is weirdly sweet from the orange juice. Also, the aromatics from the orange zest get cooked away. I'd add it at the end. But the sweetness is just weird. I probably won't make it again.

Beth M.

We loved this. What a great weeknight meal. I disagree with the sweetness mentioned in the previous review. The olives definitely gave a good contrast. I'll admit though that I did throw in some previously rendered Spanish style chorizo with the tomatoes. I think that really kicked it in.