Pat's No Tomato Pasta
My eating friends all know that I LOVE dry-cured Spanish chorizo. This pasta dish is one I have been making for a while and it’s very good with or without the chorizo. It is also good with any other scraps of veggies you are trying to get rid of. I add the ingredients to the pan in the order I list them. Cook each one a little before adding the next.
The amounts are for two servings but adjust to taste:
Olive oil – be generous- ¼ cup - in a skillet deep enough to hold the pasta once it is cooked.
Garlic, chopped – 1 lg clove
Anchovies (2 or3), chopped, or anchovy paste (1.5 inches) - don’t skip this, it adds richness rather than fish flavor!
Dried red pepper flakes (unless the chorizo is a hot chorizo) – ¼ teaspoon
Spanish dried chorizo*, chopped. If it’s a “loop”, ¼ is enough for two servings
Sweet onion, chopped – ¼ cup
Mushrooms, chopped – 3
Scallion, chopped - 3
Calamata olives, chopped – 6 or 7
Capers- 1+ Tablespoon
Fresh parsley and basil – a hand full - add very near the end
Juice of lemon/lime – large wedge for two servings
Boil the pasta al dente and add to the sauce with some of the cooking water. Toss well, adding more oil if needed. Serve with hefty covering of grated mixed Italian cheeses. Yummm...
* Available at specialty stores. If unavailabe, substitute 4 oz of diced pancetta or just omit.
The amounts are for two servings but adjust to taste:
Olive oil – be generous- ¼ cup - in a skillet deep enough to hold the pasta once it is cooked.
Garlic, chopped – 1 lg clove
Anchovies (2 or3), chopped, or anchovy paste (1.5 inches) - don’t skip this, it adds richness rather than fish flavor!
Dried red pepper flakes (unless the chorizo is a hot chorizo) – ¼ teaspoon
Spanish dried chorizo*, chopped. If it’s a “loop”, ¼ is enough for two servings
Sweet onion, chopped – ¼ cup
Mushrooms, chopped – 3
Scallion, chopped - 3
Calamata olives, chopped – 6 or 7
Capers- 1+ Tablespoon
Fresh parsley and basil – a hand full - add very near the end
Juice of lemon/lime – large wedge for two servings
Boil the pasta al dente and add to the sauce with some of the cooking water. Toss well, adding more oil if needed. Serve with hefty covering of grated mixed Italian cheeses. Yummm...
* Available at specialty stores. If unavailabe, substitute 4 oz of diced pancetta or just omit.
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