Oh this pasta is absolutely from heaven! When he cooked this for me I rated 14 out of 10 he couldn’t believe and thought that it was one of my amorous days. Second one was rated 11 and the last one was 16! Finally I had to ask his permission to use his recipe… So simple you wouldn’t believe.
-125 gr. chorizo, finely sliced
-1 green pepper, roughly chopped
-A handful o pitted black olives
-1 tin of whole tomato, San Marzano if you may, chopped
-2 ripe tomatoes, peeled and chopped
-4 cloves of garlic, finely chopped
-1 green chili, finely chopped, seeds or no seeds, as you like
-4 tbs olive oil
-1 ts butter
-Oregano, optional
-A glass of white wine or half a cup of water to stop things burning
-Salt and pepper to taste
Sautee chorizos in the olive oil until crispy, add the green peppers, chili and garlic, 3 minutes later add the tin tomatoes then when it starts bubbling add the fresh tomatoes, the liquid and the olives. Before you turn the heat off sprinkle the oregano, taste and season to adjust (the reason of seasoning in this late stage is: the chorizo and the olives are already very salty. )
F loves spaghetti so that is the only choice for us to serve this sauce on. He sprinkles some chopped parsley and grated parmesan on top. I put wild rocket and shaved parmesan on this occasion and changed green peppers to yellow ones just because they were available in the fridge.
Try both ways or your own way and let me know what is your favourite…
If you are not eating porc, replace the chorizo with any spicy sausage.
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