If you want to omit the chorizo in this recipe, add extra garlic and ¼ tsp smoked paprika.
|3 Tbsp||Extra virgin olive oil|
|1||Chorizo sausage, sliced (Main)|
|3||Garlic cloves, crushed|
|3||Anchovy fillets, mashed|
|¼ tsp||Chilli flakes, less for less heat|
|2 ½ cups||Chopped tomatoes, skins and seeds romoved (Main)|
|125 g||Tagliatelle pasta, cooked and drained (save a little cooking water) (Main)|
|½ cup||Grated parmesan cheese|
|¼ cup||Chopped parsley|
|¼ cup||Chopped basil|
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- Heat oil in a large frying pan and fry the chorizo to crisp it up a little. Add the garlic and anchovy and fry a few seconds, then add the chilli and tomato. Stir-fry for 3-5 minutes. Add a little pasta cooking water if you think it needs it, but there should be enough juice from the tomatoes.
- Add cooked pasta and toss it through the tomato mixture. Season with sea salt flakes.
- Stir through parmesan and herbs to serve.