Tagliatelle With Chorizo, Sun-Dried Tomatoes, And Olive Oil Recipe

Name: Tagliatelle With Chorizo, Sun-Dried Tomatoes, And Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams Tagliatelle; 100 grams Chorizo; 3 Tablespoons Extra Virgin Olive Oil; 1 jar Sun-Dried or Sun-Blush Tomatoes, chopped; Rosemary; 3 Cloves Garlic, crushed (depending on how garlicy you like it, I prefer it with more); teaspoon butter; squeeze of lemon (optional); Sea Salt; Parmesan (to serve)

Servings: persons

500 grams Tagliatelle
100 grams Chorizo
3 Tablespoons Extra Virgin Olive Oil
1 jar Sun-Dried or Sun-Blush Tomatoes, chopped
Rosemary
3 Cloves Garlic, crushed (depending on how garlicy you like it, I prefer it with more)
teaspoon butter
squeeze of lemon (optional)
Sea Salt
Parmesan (to serve)

1
Place pasta in a large pot of boiling water and cook for 12 minutes or until tender but firm to bite (al-dente), reserving 3/4 cup water.
2
Meanwhile, melt butter in another pan and add crushed garlic and chorizo and fry until both are slightly brown. Remove from heat.
3
Add 3 tablespoons extra virgin olive oil, finely chopped rosemary, sundried tomatoes, seasalt, freshly cracked black pepper, fresh squeezed lemon juice and a 1/3 of the pasta water. Toss pasta through mixture. Add a 1/3 more water and allow to slightly absorb, and if too dry add the remaining water, and more olive oil if desired.
4
Put out finely grated (or shaved) parmesan to serve.
5
Hint: if pasta is too cold when ready to serve, bring a saucepan of water to the boil and place covered pan of pasta over the top to absorb heat but not cook any further, this will prevent pasta drying out.

107

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 grams Tagliatelle, 100 grams Chorizo, 3 Tablespoons Extra Virgin Olive Oil, 1 jar Sun-Dried or Sun-Blush Tomatoes, chopped, and more.

Yes, Tagliatelle With Chorizo, Sun-Dried Tomatoes, And Olive Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tagliatelle With Chorizo, Sun-Dried Tomatoes, And Olive Oil

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