Thursday, February 17, 2011

Spaghetti with Chorizo and Olives

Here's a great recipe from Bon Appetite that gives a nice Spanish slant to a traditional dish.

4 anchovy fillets, drained, chopped plus 1 tablespoon of oil from can
1 pound fully cooked Spanish Chorizo sausages cut into 1/2 inch slices
5 garlic cloves, chopped
1 28-ounce can crushed tomatoes with added puree
1 cup pitted green olives, halved
1/2 cup drained capers
1 tablespoon smoked paprika
2 tablespoons dried oregano
16 ounces spaghetti
1 tablespoon olive oil

  1. Heat oil from anchovies in heavy, large deep skillet over medium-high heat. 
  2. Add cooked Chorizo and cook until beginning to brown (about 4 minutes), stirring often.
  3. Add anchovies and garlic, stir 1 minute more.
  4. Add tomatoes, olives, capers, paprika and oregano. Stir and simmer.
  5. Cook spaghetti in boiling salted water until al dente (1 minute less cooking time than packaging calls for).
  6. Drain spaghetti. Add 1 tablespoon of olive oil and stir to coat noodles.
  7. Divide spaghetti among plates and top with sauce.
Wine pairing: Rioja

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