Tagliatelle with Chorizo, Garlic and Sundried Tomatoes

Chorizo garlic sun dried tomato pasta in a bowl

Tagliatelle with Chorizo, Garlic and Sundried Tomatoes

This quick and easy chorizo pasta made with tagliatelle, chorizo, garlic and sundried tomatoes can be on the table in just 15 minutes! It's the best recipe for a quick and easy midweek meal.

Course Main Course

Cuisine Fusion, Italian, Spanish

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 556kcal

Author Corina Blum

Ingredients

160 g tagliatelle
125 g chorizo cut into chunky slices or diced
3 cloves garlic thinly sliced
2 tablespoon sundried tomatoes
130 g fresh tomatoes cut into wedges or halved if cherry tomatoes
Pinch black pepper
20 g parmesan grated

Metric - US Customary

Instructions

Cook the tagliatelle according to the pack instructions.
Heat a little olive oil in a wok or frying pan. Add the chorizo and cook until it begins to crisp up a little.
Add the garlic and cook for another minute.
Then add the sundried tomatoes and fresh tomatoes. Cook just until the tomatoes begin to soften but not break down completely.
Add the pasta and a little of the cooking liquid to the pan with the chorizo. Stir to coat the pasta in the sauce and then serve with a little parmesan grated on the top.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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