Pasta in spicy chorizo tomato sauce with capers

Name: Pasta in spicy chorizo tomato sauce with capers
Total time: 900 s
Yield: 1 serving
Cuisine: British
Ingredients: 1 handful pasta; 5 tender garlics (or 1 large clove); 2 pinches chilli flakes; 2 pinches oregano; 1 little olive oil; 1 piece chorizo cut in cubes; half a jar (or can) of tomatoes; 3 tsp capers with a little brine

Becky @beckyr

Alicante, Spain

I made this for a quick tasty lunch yesterday. Last month I started intermittent fasting, which means I can eat whatever I want (this "whatever" is very important to me as I have always hated the concept of restrictive diets that limit what you can and can't eat) within an 8 (or 6-hour 😅) window. Some people follow this by finishing their eating day at 18.00 in the evening, and starting the next day at 10.00, but one of my favourite moments of the day has always been when I unwind after a busy day and get some "me time" in the kitchen, making dinner with a glass of wine while listening to music or a podcast. So I am skipping breakfast instead, and my eat-what-you-want window is 12.00 to 20.00. Some days I might be just too busy to think of snacking mid-morning, so I break the fast with my lunch. And that is what happened yesterday. I started cooking at 14.30 so was pretty hungry by then, and wanted something tasty and quick. I had a piece of chorizo in the fridge, and half a jar of tomatoes, so made this spicy sauce while I put some pasta on to cook. It was delicious!! I added some grated parmesan as I was hungry, but it really isn't necessary as the sauce itself has enough taste and depth to carry the pasta magnificently. Tender garlic is immature garlic which is always available in Spain but maybe not so in UK which is fine. You can just use regular cloves of garlic.

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Ingredients

15 minutes

1 serving

1 handfulpasta
5tender garlics (or 1 large clove)
2 pincheschilli flakes
2 pinchesoregano
1little olive oil
1 piecechorizo cut in cubes
halfa jar (or can) of tomatoes
3 tspcapers with a little brine

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Steps

15 minutes

1

Get the pasta cooking while you make the sauce. Drizzle some olive oil into a small frying pan and add the chilli and oregano and a pinch of salt. Slice the garlic and sauté over a moderate heat for a couple of minutes. Add the chorizo cubes and let them release the tasty fat before adding the tomatoes.
2

Cut up the tomatoes (you can do this while they are still in the jar) and pour them in with the juice. Turn up the heat. Add the capers and then let the sauce bubble at maximum heat to reduce the liquid. I have seen some recipes that recommend washing capers before adding to the dish which I have never understood. I tend to even add a little caper brine as I find it umphs up the flavour in a nice way!
3

Taste - you may want to add a little more salt, some pepper, more chilli flakes.. Now is the time! Put your pasta in a bowl and add the sauce and, if you are feeling greedy as I was, some cheese too. Enjoy!

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Becky @beckyr

on September 03, 2022 10:53

Alicante, Spain

Born in the UK, I came to Spain after graduating many moons and meals ago, and I'm still here. For me cooking is a great way to unwind at the end of the day. My recipes tend to be quite quick and simple and (mostly!!) healthy too. Also quite seasonal - I prefer buying fresh local produce as much as possible. When I have time, I love spending a few hours cooking, filling my kitchen with delicious smells and great music and then hosting family and friends for long happy meals, laughs, conversation and chilled white wine. I'm a great believer in the power and value of home cooking for our own health, happiness and wellbeing and those of our loved ones and since I joined the Cookpad team 11 years ago I am committed to helping to make everyday cooking more fun for people all over the World. You can see more recipes (in Spanish) on my Cookpad Spain profile here: https://cookpad.wasmer.app/eng/users/1089227