This is a very satisfying, light and refreshing pasta with several sharp flavors. Citrus, roast tomato, salty distinctions make this one of my favorite pasta dishes. For more authentic Mediterranean flavor you can add anchovies to the mix! I have Spanish olives stuffed with anchovies from my husband’s last trip to Spain so I used those. You can use any type of olive you prefer or mix a few different types for variety. Minus the anchovies this is vegan friendly 🙂
- 6-8 plum tomatoes
- 1 pkg. Linguine pasta, cooked al dente
- 4-6 garlic gloves, chopped
- 1 lemon
- Smidgen of sugar
- Olive oil
- Ground pepper/herb mix
- Handful basil leaves
Begin by roasting the tomatoes – cut them in halves (if they are particularly robust you may do thirds), place on a baking sheet covered with foil and sprinkle lightly with sugar. Bake for about 25 minutes at 350. Just until they begin to wrinkle and are soft.
While the tomatoes are roasting, cook your pasta and prep the other ingredients. I like to wash my herbs in bowls of water – this is an easy way to get a good wash without harming the delicate leaves. Just swish around and let sit for a few minutes then place on paper towels to dry.
Next, in a large bowl combine your chopped garlic, olives, and capers. Add a good amount of olive oil (this is your sauce) – about 4-5 tbsp. All of this is to taste. If you like a lot of capers or a ton of garlic add to your heart’s content. Last, season with a generous amount of freshly ground Italian herbs and pepper. You can buy grinders with numerous different herb/spice varieties. I like to experiment with different assortments.
Next, squeeze fresh lemon juice. (1-2 lemons)
When the tomatoes are done, let them cool slightly and then chop coarsely and add to the mix.
Finally, using a pasta spoon, scoop the pasta from the pot into the large bowl. I don’t strain the pasta because the extra water that comes along with the pasta contributes to the sauce and keeps the pasta moist. Toss all ingredients and serve with wine.