Chunky Tomato Sauce With Orecchiette

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Chunky Tomato Sauce With Orecchiette

 

2 pounds roma tomatoes

6 black olives, sliced off the pit

1 1/2 teaspoons salt

6 green olives, sliced off the pit

2 teaspoons white balsamic vinegar

2 tablespoons capers

2 teaspoons orange zest

1 or 2 cloves garlic, peeled and smashed

1 1/2 tablespoons orange juice

1 tablespoon fresh thyme

1/4 teaspoon pepper

2 tablespoons parsley, minced

3 tablespoons olive oil

3 ounces feta cheese

cooked orecchiette or spiral pasta for 6

 

Cut tomatoes into rough 1-inch pieces, and place in a

large bowl. Sprinkle with the salt. Toss to combine

and set aside. In a medium bowl, combine the vinegar,

orange zest, orange juice, and pepper. Whisk in the

olive oil until well combined. Add green and black

olives, capers, garlic, thyme, and parsley. Toss to

combine. Pour this mixture over the tomatoes, and

gently toss. Season with salt and pepper. Store in an

airtight container, refrigerated, up to 6 hours.

Before serving, bring to room temperature. Serve over

orecchiette pasta, sprinkle feta on top. Serves 6.