Pasta with Tomatoes, Orange and Olives | Christopher Kimball’s Milk Street | Recipes, TV and Cooking

Ingredients

• 1 pound linguini or spaghetti
• Kosher salt and ground black pepper
• ¼ cup extra-virgin olive oil
• ½ medium red onion, thinly sliced
• 6 medium garlic cloves, minced
• 1 tablespoon grated orange zest, plus ½ cup orange juice
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 2 pints grape tomatoes
• 1 cup lightly packed fresh basil, torn into small pieces
• ½ cup pitted oil-cured black olives or green olives, finely chopped
• 2 ounces pecorino Romano cheese, finely grated (1 cup)