with Olives
Blistered tomatoes, diced onions and olives nestle into this Spanish-inspired pasta, while crispy, pan-fried chorizo adds a salty kick!
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Fresh Linguine
227 g
Mixed Olives
60 g
Baby Tomatoes
113 g
Garlic Puree
1 tbsp
Onion, chopped
113 g
Sweet Bell Pepper
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Parsley
7 g
Parmesan Cheese, shredded
0.5 cup
Smoked Paprika-Garlic Blend
1 tbsp
Chili Flakes
1 tsp
Salt
0.063 tsp
Unsalted Butter
1 tbsp
Sugar
0.5 tsp
Pepper
0.063 tsp
Oil
1.5 tbsp
- Core, then cut pepper into 1/2-inch pieces.
- Add tomatoes, peppers and 1 tbsp (2 tbsp) oil to a foil-lined baking sheet. Season with salt and pepper, then toss to combine.
- Broil in the middle of the oven until tomatoes blister, 7-8 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo, onions and Smoked Paprika-Garlic Blend. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- Meanwhile, roughly chop parsley.
- Drain, then roughly chop olives.
- Add crushed tomatoes, garlic puree and 1/2 tsp (1 tsp) sugar to the pan with chorizo. Cook, stirring often, until sauce thickens slightly, 3-4 min. (TIP: If sauce is too thick, add water, 1 tbsp at a time, until desired consistency is reached.)
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.
- Drain and return linguine to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter, then toss to coat.
- Add chorizo sauce, broiled veggies, half the Parmesan and half the olives to the pot with linguine. Season with salt and pepper, then toss to combine.
- Divide linguine between plates.
- Sprinkle parsley, remaining Parmesan and remaining olives over top.
- Sprinkle with chili flakes, if desired.
1060
kcal
Calories
56
g
Fat
20
g
Saturated Fat
100
g
Carbohydrate
16
g
Sugar
14
g
Dietary Fiber
43
g
Protein
150
mg
Cholesterol
1710
mg
Sodium
0.5
g
Trans Fat
1800
mg
Potassium
400
mg
Calcium
5
mg
Iron
