Name: Spanish Style Pasta With Chorizo and Olives
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Ingredients: 500 grams fresh pasta; 125 grams chorizo (diced); 250 grams cherry tomatoes; 165 grams green olives (drained weight); 1/2 lemon (juice only); 10 grams fresh parsley (finely chopped)

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Ready in about 15 minutes and with delicious, punchy Spanish flavours, this chorizo and olive pasta is sure to warm you up!

Chorizo, green olives and tomatoes are a taste of Spain, particularly when combined with a squeeze of lemon juice and a little chopped parsley. Altogether, this dish will take you to the golden sunshine of Barcelona!

Using fresh pasta increases the speed with which you can make this dinner, so it’s a perfect pasta recipe for busy evenings.

Close up of chorizo, tomato and olive pasta

The Ingredients

Chorizo – use a good chorizo, and dice it before using. If it has a very thick skin, remove that before dicing.
Tomatoes– cherry tomatoes bring some freshness here. It’s best to use fresh tomatoes rather than a tin or can, if you can.
Olives – standard green olives from a jar are perfect – just drain before using. You could switch green olives for black if you prefer.
Fresh pasta – fresh pasta means you can cook this dish much more quickly, but you can switch for dried if you need to.
Lemon juice – I use the juice of half a lemon.
Fresh parsley – optional, but it does bring everything together.

Spanish Style Pasta With Chorizo and Olives

Simple, sunshiny Spanish style pasta with chorizo, olives, tomatoes, lemon juice and parsley.

Harriet Young Start Cooking in Cook Mode

Prep Time 3

Cook Time 12

Total Time 15

Serving Size People

Ingredients

500 grams fresh pasta
125 grams chorizo diced
250 grams cherry tomatoes
165 grams green olives drained weight
½ lemon juice only
10 grams fresh parsley finely chopped

US Customary – Metric

Instructions

Bring a large pan of water to the boil and cook the pasta according to packet instructions. Drain, reserving a cup of the cooking water, and leave to one side.
Add the chorizo to a large pan and put on a medium heat. Cook for two minutes until the oil has been released and the chorizo is sizzling.
Add the tomatoes and cook for 3-5 minutes until the skin is blistered, then use a wooden spoon to crush them gently.
Add the olives, lemon juice and a cup of the pasta water. Cook for another two minutes, then add the pasta. Stir well to combine.
To serve, top each bowl of pasta with a sprinkling of chopped parsley.