Summer Pasta Puttanesca

For the marinated tomatoes:
Place tomatoes in a medium bowl and salt generously. Let sit for 5 minutes, then lightly squeeze them and loosely drain (don’t try to dry them out, just get rid of the excess water). Mix with fresh oregano, thyme and balsamic vinegar. Marinate until the rest of the dish is ready.

For the pasta:
Boil water for the pasta and cook according to package directions.

In the meantime, place both oils in a large skillet and heat over medium hight heat. Add garlic, capers, olives, sun-dried tomatoes and anchovies and sweat, stirring as little as possible, until fragrant and sizzling.

Add tomato paste and cook for a minute, or until it starts to roast. Pour in pasta cooking water (I just ladle it over from the boiling pot) and olive brine. Add the sprigs of herbs, reduce heat to a light simmer and cook until sauce has thickened.

Toss with cooked pasta and marinated tomatoes. Taste for seasoning, then serve with fresh cheese.