Quick & Easy

Tagliatelle with tomato, olives and chorizo

Photography: Dean Wilmot/Styling: Yael Grinham

Photography: Dean Wilmot/Styling: Yael Grinham




1.Cook chorizo in a heated medium saucepan over medium heat, 2 minutes, or until lightly browned. Add garlic, zucchini, capsicum and olives and cook for a further 2 minutes.
2.Add passata, wine, sugar, herbs and chilli to saucepan. Bring to boil, simmer 15-20 minutes, or until thickened.
3.Meanwhile, cook pasta in a large saucepan of salted boiling water, according to packet instructions, until al dente. Drain.
4.Return pasta to the saucepan and add sauce, season with pepper. Toss gently to coat with sauce. Serve immediately, topped with parmesan.

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