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

1. 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. 2

   Meanwhile, melt butter in another pan and add crushed garlic and chorizo and fry until both are slightly brown. Remove from heat.

3. 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. 4

   Put out finely grated (or shaved) parmesan to serve.

5. 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.

* Per serving · 4 servings · Values may vary.