Chorizo, Sunblushed Tomato and Feta Tagliatelle

 

 

Ingredients – Serves 4

150g Chorizo, sliced into 2cm thick circles

1 Yellow Capsicum, Deseeded and julienned

1 Green Capsicum, deseeded and julienned

½ Red Onion, sliced

50g Parsley, finely chopped

30g (approx. 1 sprig) Rosemary, finely chopped

100ml Oil

Salt and pepper to taste

600g Fresh Tagliatelle

250g Sunblushed tomatoes

150g Feta Cheese

75ml Olive oil


 

Method

  • Put a large deep pot ¾ filled with water and season. Bring this to the boil.
  • Meanwhile, add the chorizo to a hot heavy pan (cast iron would be great) which has the oil added to it and fry for about 3 minutes to start bringing out the oil in the chorizo.
  • Add the capsicums, onions and herbs to the chorizo and continue to fry for another 3 minutes. Season.
  • At the same time add the fresh pasta to the water for 3 minutes (NO MORE!!) and when it is cooked drain and add straight into you chorizo mix.
  • Remove from the heat when mixed well then add the tomatoes, feta and olive oil to finish reserving a little feta for garnish.
  • Serve immediately.