Oven Roasted Tomato Sauce With Salami Olives and Pecorino Recipe
Ingredients
- 1 pound cherry or grape tomatoes, halved if they’re large
- 2 1/2 tablespoons olive oil
- 1 1/4 tablespoons sherry vinegar
- 1 teaspoon maple syrup
- 2 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 4 ounces Genoa salami, diced
- 1 medium white onion, finely chopped (about 1 cup)
- 1 medium clove garlic, minced (about 1 teaspoon)
- 2 teaspoons capers, drained and chopped
- 1/4 cup pitted, sliced kalamata olives
- 1 anchovy, mashed into a paste
- 2 tablespoons dry white wine
- 12 ounces to 1 pound dry spaghetti
- 1 teaspoon zest from 1 lemon
- 2 tablespoon finely grated Pecorino cheese
Instructions
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