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Chorizo, rosemary and tomato tagliatelle

So here I go, the first of my Supermarket Suppers. It’s a super quick and simple pasta dish and makes a supper (or weekend lunch) for these chilly Spring days. Everything came from the Sainsburys Local on our way back from church, it took about 20 minutes to prepare and cook and the washing up wasn’t hard.

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Chorizo and rosemary may seem like an unlikely combination but they go wonderfully together. I chose to use cherry tomatoes as I wanted the sweet and slightly charged taste you get from frying them over a high heat. I definitely used to have a tendency to have pasta with heavy wet sauces to ensure the flavour came with every bite but it isn’t needed here, the sticky tomato juice that’s bubbles at the bottom of the pan clings to the pasta making every bit rich and delicious. We had bought Parmesan to grate on top but we completely forgot to add it, the flavour was perfect without.

In terms of left over ingredients which I’d promised to try and avoid with these posts I will admit there were a few (chorizo, rosemary and cherry tomatoes) but they are all pretty long lasting so won’t go to waste. I used fresh tagliatelle but other shapes and dried pasta would work just as well- use whatever you have or can get hold of. I also added a little parsley to the top for colour as I had some but it isn’t necessary if you don’t have it or don’t like it.

This is definitely something I’ll be making again and maybe, hopefully, you will too!

Recipe

Serves 2, easily halved or doubled
Time from start to plate: 20 mins
Washing: 2 pans and a chopping board

200g fresh tagliatelle or 150g dried*
1/2tbsp oil, vegetable or olive
1 small onion, thinly sliced
2 garlic cloves
60g dried chorizo, sliced
1 sprig of rosemary (about 5inches long), leaves picked and finely chopped
100g cherry tomatoes, halved
Small handful of parsley leaves, optional

  • If you are using dried pasta start cooking it now, if using fresh wait
  • Heat the oil in a pan over a medium heat and add the onion and garlic, add a pinch of salt, and allow to soften for about 5 mins stirring occasionally. If using fresh pasta put it on when these are ready
  • Add the chorizo to the onions and cook gently for a couple of minutes to release their oils. Add the rosemary, cook for 30 seconds and throw in the tomatoes. Turn the heat up so that the tomatoes char slightly and release their juices and then reduce to heat to low. Stir often, adding a splash of water if it is really sticking
  • Once the pasta is cooked drain it and add it to the sauce. Mix it all together making sure to catch the best bits that have stuck to the bottom of the pan and serve, topping the parsley if you would like.

*75g fresh or 50g dried pasta per person with a smaller appetite

 

 

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