linguine with roasted tomatoes

pomodoro arrosto

Servings 4


2  pounds tomatoes
6 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 or kosher salt
1 1/2 tablespoons extra-virgin olive oil plus more for drizzling
1 pound linguine
Freshly grated Pecorino Romano Genuino cheese
Freshly ground black pepper


Heat oven to 400°.
Core tomatoes; cut widthwise into 1/2-inch slices. Arrange tomatoes in a baking dish, slightly overlapping; sprinkle with olives, capers, garlic, oregano and pinch salt. Drizzle with oil. Bake until tomatoes are tender and garlic is light golden, 25 to 30 minutes. Transfer baking dish to a wire rack.
Bring a large pot of salted water to boil. Add pasta and cook until al dente. Reserving 3/4 cup of the pasta cooking liquid, drain pasta. Transfer pasta to a large serving bowl.
Add contents of baking dish and about 1/2 cup pasta cooking liquid to bowl with pasta; toss well to combine. Moisten with remaining pasta cooking liquid, if desired. Drizzle pasta with oil. Serve immediately with cheese and pepper.