Spaghetti with Chorizo and Olives

Spaghetti with Chorizo and Olives
Spaghetti with Chorizo and Olives

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 4

    anchovy fillets, drained, chopped, plus 1 tablespoon oil from can

  • 1

    pound fully cooked Spanish chorizo or smoked pork linguiça sausage, cut into 1/3- to 1/2-inch slices

  • 3

    garlic cloves, chopped

  • 1

    28-ounce can crushed tomatoes with added puree

  • 1

    cup pitted green olives, halved

  • 1/4

    cup drained capers

  • 1

    tablespoon smoked paprika

  • 2

    teaspoons dried oregano

  • 12

    ounces spaghetti

Directions

• Heat oil from anchovy fillets in heavy large deep skillet over medium-high heat. Add chorizo and cook until beginning to brown, stirring sausage often, about 4 minutes. Add anchovy fillets and garlic; stir 1 minute. Add crushed tomatoes, pitted green olives, drained capers, smoked paprika, and dried oregano. Simmer tomato sauce 5 minutes to blend flavors. Season sauce to taste with salt and pepper. • Meanwhile, cook spaghetti in boiling salted water until just tender but still firm to bite. Drain pasta; divide among plates. Top with sauce.

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