I made this wonderful pasta last week, and unfortunately I didn’t take notes in my handy dandy cooking notebook. So, I am going to have to recreate it from memory. The thought of me recreating anything from memory should send you into peels of laughter. I can’t remember what I did 5 minutes ago, much less what I cooked last week. But I’m going to give it the old college try, or in my case, the old lady try. The reason that I’m going to try, besides the fact that this is my only pasta dish waiting in the wings, is because this was so good! I used some heirloom tomatoes from my CSA. They were gorgeous yellow and orange tomatoes, which seriously, had the best flavor of any tomatoes that I have ever eaten. I didn’t seed them or anything, just diced them up and if you look closely at the picture, the pool of golden orange at the side of the plate is the luscious, thick tomatoe-y sauce that they made. If you are wondering what the longish thin orange things are, that is the tomato skins. I know, if I was a fancy-smancy chef, I would have peeled them. This whole thing was pretty basic, except that for a little extra kick, I added some diced green olives. I would like to say that I was trying to create lovely Spanish flavors or something like that, but actually my hand bumped against them while getting something else out of the fridge, and the rest, as they say, is history.
Pasta with Chorizo, Tomatoes and Green Olives
Serves 2-4 (depending on who’s eating!)
2 onions diced
2 cloves garlic, minced
4 cups diced heirloom tomatoes (or regular tomatoes if you are not as lucky as me)
2 chorizo sausage links (mine were the fresh kind, not the dried, cured ones)
1/2 cup of sliced green olives
Kosher salt and fresh ground pepper to taste
Extra Virgin Olive Oil
8 oz of dried pasta
1/2 cup of freshly grated Parmesan cheese (optional)
Start a large pot of salted water over high heat to bring to a boil.
Heat a large skillet over medium high heat. Add onions and saute for 2 minutes, add garlic and saute until fragrant, about 30 seconds to a minute. Slice or dice sausage and add to skillet. I like to use my kitchen shears to just cut the sausage up and let drop directly into the pan. These keeps a cutting board from getting all messy from the sausage. Brown the sausage with the onions and garlic, stirring occasionally. When most of the pink is gone, add the tomatoes and stir. Let simmer of medium-low heat for about 20 minutes.
Cook pasta in boiling water per package instructions.
Add the diced green olives to the tomato sauce and the cooked pasta. I just scoop the pasta straight into the skillet, which allows a little of the pasta water to cling to it and thicken the sauce. Taste and adjust salt and pepper. Serve with a grating of fresh Parmesan cheese if you so desire!