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Tomato Chorizo Pasta

Seriously, I may as well have tomatoes coming out of my ears!!!  There are so many growing in the garden I share with my neighbor – we are both picking bowl fulls every night.  I can barely keep up in eating all of these  tomatoes.  Right now, my go-to tomato usage is on a piece of toast with avo and a poached egg! But one can only have so many of the same meal in one week, even if it is a fav.  SO, I decided to roast some and pop them into the dinner I was making.  Aren’t they purrrrrrrrdy?! They are extra delicious because I thought I’d have killed the plants months ago and here they are growing away!!!

On a fully different note – baked chorizo is killer.  I barely like chorizo (cue *gasp*).  But baked = a win.  I will easily go out of my way to make it… when I bake it.

Summary: roasted tomatoes (extra good when you grow them on your own and not that hard if I haven’t killed them yet!) + baked chorizo + cheese (cheese anything is a win I guess) + pasta = SO. GOOD. 

Tomato Chorizo Pasta
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 1/2 cups cherry tomatoes
  2. 1-2 large chorizos, sliced thinly into rounds
  3. 1/2 cup basil
  4. 1/4 cup extra virgin olive oil
  5. 1 package fettuccine noodles (I used gluten free noodles)
  6. 1/2 cup bocconcini
  7. 1/2 cup freshly grated Parmesan cheese
  8. Sea salt and pepper to taste.
Instructions
  1. Preheat the oven to 400°F and move the oven racks to the middle of the oven.
  2. Line two cookie sheets with parchment paper and place tomatoes on one and the sliced chorizo on the other.
  3. Place in the oven an bake for 20-30 minutes until the chorizo is golden brown and sizzling and the tomatoes are nicely roasted.
  4. While your tomatoes and chorizo are cooking, bring a pot of water to a boil and cook pasta as per package instructions.
  5. In a small pan, heat olive oil and sea salt (I used a good amount of sea salt, maybe 2 teaspoons) over medium heat. Once decently warmed, cook the basil leaves for 1-2 minutes. Keep the oil in the pan.
  6. Remove basil leaves and place on a paper towel to absorb the excess oil.
  7. When your pasta, tomatoes, and chorizo (add the liquids that came off when baking too!) are cooked, combine thoroughly and add the olive oil from the pan.
  8. Plate your pasta and add bocconcini, parmesan, basil, and pepper to each dish.
Adapted from Donna Hay - Simple Dinners
Adapted from Donna Hay - Simple Dinners
Samantha Potter http://samantha-potter.com/

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