Wednesday, 1 October 2014

Balsamic Chorizo and Rocket Fettucine

Serves 4


This uncomplicated traditional Italian fettucine is one of my favourite pasta dishes. It has a strong bitey flavour from the chorizo, vinegar and olives and can be thrown together quickly with pantry staples in around 25 minutes.




What's in it?


300g fresh (or 250g dried) fettucine
1 red onion, halved
1 clove garlic, peeled
10g olive oil
150g chorizo, thinly sliced
Small handful basil leaves, shredded
2tbs tomato paste
Pinch dried chilli flakes
400g canned diced tomatoes
20g balsamic vinegar
100g button mushrooms, sliced
100g kalamata olives, packed in water and drained
3 cups rocket

How do I make it?


1. Heat a large pot of salted water on your stove top. Cook fettucine until al dente, then drain and set aside.

2. Meanwhile, place onion and garlic in mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl.

3. Add olive oil and chorizo and saute for 10min / varoma / reverse / speed 1.

4. Add basil, tomato paste, chilli flakes, tomatoes, vinegar and mushrooms and cook for 10min / 100°C / reverse / speed 1.

5. Finally, add cooked pasta and olives and cook for a further 5min / 100°C / reverse / speed 1. Serve topped with fresh rocket.

12 ProPoints per serve.

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