Name: Tagliatelle with tomato, olives and chorizo
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 (170g) chorizo sausage, halved lengthways, sliced; 1 clove garlic, chopped finely; 1 zucchini, halved lengthways, sliced; 1/2 red capsicum, cut into 2cm pieces; 16 (150g) anchovy-stuffed green olives; 700 gram bottle passata; 1/2 cup (125ml) red wine; 2 teaspoon sugar; 1 teaspoon dried oregano (or 2tbsp chopped fresh leaves); 1 teaspoon dried thyme (or 1tbsp fresh leaves); 1/2 teaspoon chilli flakes; 375 gram tagliatelle; shaved parmesan, to serve

Ingredients

1 (170g) chorizo sausage, halved lengthways, sliced

1 clove garlic, chopped finely

1 zucchini, halved lengthways, sliced

1/2 red capsicum, cut into 2cm pieces

16 (150g) anchovy-stuffed green olives

700 gram bottle passata

1/2 cup (125ml) red wine

2 teaspoon sugar

1 teaspoon dried oregano (or 2tbsp chopped fresh leaves)

1 teaspoon dried thyme (or 1tbsp fresh leaves)

1/2 teaspoon chilli flakes

375 gram tagliatelle

shaved parmesan, to serve

Method

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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