This could be a really easy quick meal for you – not many ingredients, not much preparation, ready within 15 minutes. And not a Jamie 15 minutes – A real 15 minutes. Just so long as you don’t make your own pasta, which I did. But it was still quick because it was leftover pasta. I’d made it the day before – I just needed to drop it into some boiling water and cook it for a few minutes.
Of course, you don’t need to make your own pasta. This will still be lovely with bought pasta. I’m just having a bit of a love affair with my pasta machine at the moment and that’s why most of my pasta dishes have changed from penne to tagliatelle. If I wasn’t making pasta, I’d have used penne for this, but that’s just me. You can use any type of pasta you like, even spaghetti, which is always way down at the bottom of my list. I accept that some people may love it. And that’s ok.
It wasn’t just the pasta that was a leftover. The sundried tomatoes were too. Both were leftover from the same dish I posted a little while ago – Basil, sundried tomato and mozzarella ravioli with sunflower seed pesto. Even the parmesan that I grated on top (after the picture was taken) was leftover from that pasta dish the day before. Both dishes might have used a few similar flavours, while at the same time being completely different. This was a more Spanish flavoured dish and the chorizo, garlic and tomatoes together are a taste combination that I love. The sundried tomatoes add a lovely rich tomatoey strength to the dish and the fresh just slightly soft wedges of tomato add a burst of juciness each time you eat one.
Ingredients – Serves 2
Dried pasta – enough for 2 people. Or see my fresh pasta recipe here.
Approx 15cm piece of chorizo, sliced
2 tbsp chopped sundried tomatoes
2 fresh tomatoes, sliced
3 garlic cloves, thinly sliced
How to Make Tagliatelle with Chorizo, Garlic and Sundried Tomatoes
1. Heat a little olive oil in a wok or frying pan. Add the chorizo and cook until it begins to crisp up a little.
2. Add the garlic and cook for another minute.
3. Then add the sundried tomatoes and fresh tomatoes. Cook just until the tomatoes begin to soften but not break down completely.
4. Add the pasta and a little of the cooking liquid to the pan with the chorizo. Stir to coat the pasta in the sauce and then serve with a little parmesan grated on the top.
I am linking this to Tinned Tomatoes‘ Pasta Please, hosted by Slice Off Me this month. The theme is olive oil. As I used leftovers for this I am linking to Elizabeth’s Kitchen Diary’s No Waste Food Challenge, hosted by Jibber Jabber UK this month and also to Credit Crunch Munch, hosted jointly by Fab Food 4 All and Fuss Free Flavours.