CHORIZO AND GARLIC PASTA

Here's a quick and easy pasta that I made last Saturday for an impromptu dinner here at my place for a hungry pack.

If you want it the dry type, just increase qty for the olive oil, and add tomato paste, about 2-3 tbsp instead of the crushed tomatoes.

CHORIZO AND GARLIC PASTA
--------------------------------------------------------------------------------

Recipe By: AAA

Ingredients:

1/4 cup olive oil
1 piece onion, minced
3 tablespoons garlic, minced
2 pieces green chili pepper, siling tagalog

200 grams chorizo rioja - chopped

28 ounces crushed tomatoes
1 tablespoon paprika
1/2 cup chicken stock
1/4 cup parsley
salt
pepper
parmesan cheese, grated
400 grams spaghetti noodles - cook according to packet instructions

Directions:

1. Heat oil in a heavy based saucepan. Saute the onion until translucent. Add the garlic. Do not brown. Cook just until fragrant.
2. Add the green chilli, then the chorizo. Stir to break up the lumps. Cook for about 5 minutes.
3. Add the crushed tomatoes and chicken stock. Allow to simmer for 5-10 minutes
4. Season with salt and pepper.

5. To serve: Toss noodles in the sauce. Adjust seasoning if needed.

6. Add the parsley and grated parmesan cheese before serving.

SPAGHETTI WITH ARUGULA, TOMATOES, BASIL AND GOAT CHEESE

This week, I think I ate pasta almost every other day as a meal. I had pesto pasta, the other day, then pasta with fresh tomatoes, garlic and basil, then yesterday, I had pasta vongole.  I guess it's because it's so easy to make and it cooks fast. I can have a meal in less than thirty minutes.  My daughter Sabrina loves eating pasta too so she has pasta on her menu at least once a week.  She was the one who actually requested for the pesto pasta the other day.  She said "mama, I want the noodles with the green stuff"... so I made one for her.

Here's another pasta recipe that's very easy to make and very refreshing.  I made one similar for Yummy magazine  but this time I made it with goat cheese.  You may also use feta if you want.  I'm sure it will taste as great. Enjoy!

SPAGHETTI WITH ARUGULA, TOMATOES, BASIL, GARLIC AND GOAT CHEESE

 

Prep Time: 15 mins                  Cooking time: 15 minutes

Serves: 1

100 GMS  SPAGHETTI NOODLES

2  T.         EXTRA-VIRGIN OLIVE OIL

2  CLOVES GARLIC – SLICED

1/4 C       RED CHERRY TOMATOES

1/4 C       YELLOW CHERRY TOMATOES

1   T.        FRESH BASIL LEAVES – CHIFONNADE

1/2 C        ARUGULA- TORN

1/2  t.        SALT

1/4  t.        PEPPER

2    T.        GOAT CHEESE

Directions:

1.      Cook spaghetti noodles in boiling water with salt and oil.  Follow cooking instructions in the pack specially the cooking time. Drain the noodles and drizzle with olive oil and set aside. Reserve some pasta water.

2.     In a medium sauté pan, place olive oil.  Add the garlic and cook on medium heat. Allow to cook for 2 minutes or until fragrant. Do not brown.

3.     Add the cherry tomatoes and cook for 1 minute.  Add about ¼ cup of pasta water and allow to simmer for another minute.

4.     Add the noodles and toss to combine.  Add the basil and arugula. Cook until well combined.

5.     Season pasta with salt and pepper.

6.     Place pasta on a serving plate. Then drop spoonfuls  of goat cheese over the noodles.

7.     Splash a little more extra virgin olive oil over the pasta right before serving.