Sunday Sawce: Tomato Orange Pasta 🍊 This recipe has been adapted from Cook’s Illustrated circa 2018. Ingredients ½ pound linguine or bucatini Kosher salt ¼ cup olive oil ½ medium red onion, thinly sliced 6 garlic cloves, minced 1 tbsp. Grated orange zest 1 tsp. Dried oregano Red pepper flakes (to taste/preference) 2 pints grape or cherry tomatoes ½ cup fresh squeezed orange juice 1 cup torn basil (or ½ cup fresh tarragon) ½ cup finely chopped Castelvetrano olives 1 cup grated Pecorino Romano cheese Make it! 1. Cook the pasta according to the package for al dente. Reserve 1 cup of the pasta water and strain the rest. Set pasta aside until final steps. 2. Heat a large pan over medium and add the olive oil. Once shimmery, add the red onion and cook, stirring, until translucent. About 4 minutes. Add the garlic, orange zest, and oregano and stir for 30 seconds. Add the tomatoes and orange juice, stir and cover for 7-9 minutes, or until the tomatoes have begun to burst. 3. Remove the...