Cherry tomato and chorizo pasta

Recipe from: 11/16/2000 12:00:00 AM
chorizo pasta

Ingredients 12
Servings 1


Serving Change
  • 30
    olive oil
  • 1
    medium onion, sliced
  • 2
    small red chillies, seeded and chopped
  • 1
    large red pepper, seeded and diced
  • 300
    chorizo, sliced
  • 700
    small ripe cherry tomatoes
  • pinch sugar
  • 160
    black olives, stoned
  • 450
    butterfly pasta shapes
  • 45
    chopped fresh basil or fresh parsley
  • salt and coarsely ground black pepper
  • balsamic vinegar


Heat half the olive oil and sauté the onion and chillies until the onion begins to soften. Add the diced red pepper and chorizo, and sauté far another 2 minutes. Add the cherry tomatoes and 60-75 ml (4-5 tbsp) water, the sugar and olives. Simmer slowly for 10 minutes. Meanwhile, cook the pasta in lightly salted boiling water until just done and drain. Add the remaining olive oil, cherry tomato mixture and fresh basil, and stir gently to mix. Season with salt and pepper and add a generous sprinkling of balsamic vinegar. Serve with Italian bread and a fresh green salad.


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