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Pasta with Tomatoes, Orange and Olives
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
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1
pound linguini or spaghetti
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Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 2 tablespoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain the pasta and set aside.
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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.