Recipe

Name Linguine con Pomodoro Arrosto
Source Sue's Magazine
Course Entree
Original

2 pounds tomatoes
16 taggiasca olives or other mild fruity olives, pitted
1 1/2 tablespoons salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
1 large garlic clove, thinly sliced
3/4 teaspoon dried oregano
coarse sea salt
1 1/2 tablespoons extra-virgin olive oil
1 pound linguine
Freshly grated Pecorino Romano Genuio cheese
Freshly ground black pepper

Heat over to 400. Core tomatoes; cut widthwise in 1/2 inch slices. Arrange tomatoes in a baking dish slightly overlapping. Sprinkle with olives, caper, garlic, organo and pinch salt. Bake until tomatoes are tender and garlic is light golden, 25 to 30 minutes. Transfer baking dish to a wire rack. Cook pasta and save 3/4 cup of pasta water. Add contents of baking dish and 1/2 cup pasta water to tomatoes, toss well. Drizzle with oil. Serve with cheese and pepper.

4 servings
50 minute prep time

Parsed Ingredients
whole fraction measure ingredient
2 pound tomatoes
16 taggiasca olives or other mild fruity olives, pitted
1 1/2 tablespoon salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
1 large garlic clove, thinly sliced
3/4 teaspoon dried oregano
1 1/2 tablespoon extra-virgin olive oil
1 pound linguine
4 servings
50 minute prep time

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