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Foraging with Alexis Nikole Nelson.
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.
pound linguini or spaghetti
Kosher salt and ground black pepper
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