If you want to omit the chorizo in this recipe, add extra garlic and ¼ tsp smoked paprika.
Ingredients
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 |
Directions
- 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.