Greek Pasta with Sausage, Oven-Roasted Tomatoes, and Feta

Makes 4 to 6 servings


Active time: 15 minutes


Start to finish: 11/4 hours

VARIATIONS

Substitute 1/4 cup chopped fresh dill for oregano and basil.

Kalamata olives, tomatoes, and sharp feta cheese are all used extensively in Greek cooking. Add some lamb sausages and you have the perfect Sunday night supper.

1 pound Loukanika links, Lamb Sausage with Sun-Dried Tomatoes and Pine Nuts links, or purchased hearty sausage, such as hot or sweet Italian

3 pounds ripe plum tomatoes, cored, seeded, and diced

1/3 cup olive oil

5 garlic cloves, minced

1 tablespoon balsamic vinegar

1/2 teaspoon crushed red pepper flakes

Salt and freshly ground black pepper to taste

3 tablespoons chopped fresh oregano or 1 tablespoon dried

3 tablespoons chopped fresh basil or 2 teaspoons dried

1/2 to 3/4 pound linguine

1/2 cup pitted Kalamata olives, halved

1/2 pound feta, crumbled

1. Preheat the oven broiler and line a broiler pan with heavy-duty aluminum foil. Prick sausages on all sides, and broil 4 to 6 inches from the broiler element for 5 to 7 minutes, or until cooked through and no longer pink, turning them with tongs to brown on all sides. Allow sausages to sit for 5 minutes, then cut them into 1/2-inch pieces, and cover sausage with foil to keep warm.

2. Preheat the oven to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 9 x 13-inch baking pan. Season to taste with salt and pepper. Roast tomatoes for 45 minutes, or until tomatoes are tender and juicy, stirring occasionally. Stir in oregano and basil.

3. While tomatoes cook, bring a large pot of salted water to a boil over high heat. Cook linguine according to package directions until al dente. Return pasta to the pot, and add sausage, tomato mixture, olives, and feta. Stir over medium heat until heated through and feta melts, about 3 minutes. Serve immediately.

Note: The sauce can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally, until hot.