Pasta with tomatoes, orange and olives from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 41) by Christopher Kimball

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Notes about this recipe

  • jenburkholder on June 04, 2024

    This was very nice, especially in the "results to effort" arena. We used a combo of black Greek and Castelvetrano olives. Parm instead of Romano. We had a package of fresh GF linguine in the fridge, so used that - cooked one minute in the boiling water, then added to the sauce (needed much more additional pasta water to finish cooking, though). Also - in a freezer cleanout we found a package of Impossible spicy sausage, so fried up and added a bit of that. All in all a very pleasant and easy dinner.

  • dinnermints on April 28, 2022

    Excellent flavor combination. I cut the olive oil to 2 T, which worked out fine. I love oil cured black olives, but with the orange zest, there was a little bit of a bitter note - might try with kalamata olives next time. And a little more veg would be good; maybe a couple of cans of chopped artichoke hearts. Served with grated ricotta salata the first night, pork sausage the second.

  • kari500 on April 06, 2022

    I liked this a lot. Love the idea of adding fennel, and will try that. Didn’t get much of the orange flavor. Could add capers too.

  • amandaeats on March 01, 2022

    I want to make this again and again. A lovely meat-free meal.

  • michalow on August 27, 2021

    This is really delicious. I added some sliced fennel and a bit of fresh mozzarella, and otherwise adhered closely to the recipe. Will make again for sure.

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