Chorizo & Olive Pasta

Instructions

1. Cook the Pasta

   2 min hands-on10 min waiting

   • Fill a large saucepan with water and bring to a rolling boil. Stir in salt to season.
   • Cook the pasta until al dente, reducing the package time by 1 minute. Reserve some pasta water before draining.

2. Prepare Olives and Capers

   2 min hands-on

   • Roughly chop the olives and drain the capers. Set aside.

3. Cook Chorizo and Garlic

   7 min hands-on

   • Heat olive oil in a large frying pan over medium-high heat.
   • Add chorizo, breaking apart with a spoon, and cook until browned.
   • Add finely chopped garlic and sauté until fragrant.

4. Make the Sauce

   1 min hands-on10 min waiting

   • Add tomato sauce to the pan with chorizo and garlic. Stir to combine.
   • Add balsamic vinegar, olives, and capers. Season with salt and pepper.
   • Simmer until flavors meld and sauce thickens.

5. Combine Pasta and Sauce

   2 min hands-on

   • Add cooked pasta to the pan. Toss to coat with sauce.
   • Adjust sauce consistency with reserved pasta water if needed.

6. Add Basil and Parmesan

   2 min hands-on

   • Remove from heat. Tear basil leaves and stir into pasta.
   • Divide into bowls and sprinkle with parmesan.

7. Serve

   • Serve immediately while warm. Offer extra parmesan on the side.
   • Cooking tips:
   • For a more intense umami flavor, let the sauce simmer longer before adding the pasta.
   • Avoid overcooking the garlic to prevent bitterness.
   • Taste whole grain pasta a few minutes early to avoid overcooking.
   • Adjust balsamic vinegar for desired tanginess.