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Tagliatelle with tomato, olives and chorizo

Leanne Edwards
Photography: Dean Wilmot/Styling: Yael Grinham
Photography: Dean Wilmot/Styling: Yael Grinham


Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Pasta

Tagliatelle with tomato, olives and chorizo
INGREDIENTS

375g tagliatelle
1 (170g) chorizo sausage, halved lengthways, sliced
1 zucchini, halved lengthways, sliced
½ red capsicum, cut into 2cm pieces
1 garlic clove, chopped finely
16 (150g) green anchovy-stuffed olives
700g bottle passata sauce
½ cup ( 125ml) red wine
2 teaspoons sugar
1 teaspoon dried oregano (or 2 tablespoons chopped fresh leaves)
1 teaspoon dried thyme (or 1 tablespoon fresh leaves)
½ teaspoon chilli flakes
shaved parmesan, to serve

METHOD

Cook chorizo in a heated medium saucepan over medium heat for 2 minutes or until lightly browned. Add the garlic, zucchini, capsicum and olives and cook for a further 2 minutes.

Add the passata, wine, sugar, herbs and chilli to the saucepan. Bring to the boil; simmer for 15-20 minutes or until reduced to a good sauce consistency.

Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain.

Return the pasta to the saucepan and add the sauce; season with pepper. Toss gently to coat. Serve immediately topped with parmesan.

Not suitable to freeze or microwave.

Congratulations to our September Online Prize Recipe winner, Leanne Edwards of Wickham, Western Australia for sharing her delicious recipe for Tagliatelle with tomato, olives and chorizo with us.



Photography by Dean Wilmot, Styling by Yael Grinham.

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