Spaghetti with Chorizo and Olives

By jargrr

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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

Preparation

Step 1

Directions

PreparationPREP: 30 minTOTAL: 30 min

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.

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.