Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 545 / Protein 25g / Carbohydr. 67g / Fat 18g
Ingredients (4 servings)
|250 g||pasta (long variety, e.g. tagliatelle)|
|500 g||tomatoes (canned, chopped)|
pasta tongs, large sauce pan, large frying pan, sieve, cooking spoon, cutting board, knife
Pinot Noir Rosé, sweet, 2011
Obtained from Pinot Noir grapes, this rosé is characterized by a harmonious balance of sweetness and acidity and a scent of ripe red berries and flowers.
Cook pasta for approx. 8 – 10 min. in plenty of salted boiling water, according to package instructions. When draining, save some pasta water and set aside.
large sauce pan, sieve
250 g pasta / salt
Drain capers. Halve olives lengthwise. Mince anchovies. Finely dice onion and garlic. Dice chorizo into hazelnut-sized pieces.
cutting board, knife
20 g capers / 80 g olives / 40 g anchovies / 1 onion / 2 cloves garlic / 150 g chorizo
Fry chorizo over medium-high heat until it is crispy. Add onions and garlic and sauté for approx. 2 – 3 min.
large frying pan, cooking spoon
Add olives, anchovies, and crushed tomatoes and allow to simmer for approx. 15 – 20 min. on low heat until the sauce has thickened slightly.
500 g tomatoes
Fold in capers and season with sugar, salt and pepper. Add cooked pasta, toss briefly and garnish with more capers to taste.
pasta tongs, cooking spoon
1 tbsp sugar / salt / pepper