Mark Doe of ‘Just Cooking’ cookery school in Firies has something special for pasta lovers…
CONTINUING the theme of healthier eating, this week I have shared a lovely pasta dish that is a hit in our house, as is most Italian food.
Olive oil-based pasta sauces are much healthier than creamy ones and compliment freshly made pasta perfectly, if you want to be adventurous and pull out your pasta machine.
Continued below…
You can replace the chorizo with Italian sausage if you wish.
If you don’t make your own pesto, ensure you purchase a fresh one rather than the cheaper processed ones that sit on supermarket shelves.
Tagliatelle With cherry Tomatoes, Basil, Black Olives & Chorizo sausage.
Serves 2
Ingredients
• 250g Tagliatelle pasta, fresh or dried
• 2 Cloves of garlic, peeled and finely crushed.
• 100g Chorizo sausage finely diced
• 5 tbsp extra virgin olive oil
• 3 tbsp fresh pesto
• 12 cherry tomatoes, cut into ¼’s
• 10 Pitted black olives cut in half
• Salt & pepper to season
• Grated fresh parmesan to serve
Method
Cook the pasta as per the packet instructions.
Meanwhile take a large frying pan (or saucepan) place on a medium heat, add the garlic and chorizo sausage.
• Fry gently until the chorizo is a little crispy.
• Add the Extra virgin oil, pesto, cherry tomatoes and black olives and stir in.
• Drain and add the pasta, toss off well and season with salt and pepper.
• Serve in bowls and top with fresh grated parmesan.
