Our flatmate calls this “cupboard pasta” because when I invented it it was based on whatever I could find lurking in our fridge and cupboards that needed using up. It turned out to really tasty so I have subsequently bought the ingredients and made it on purpose. Try it out and see what you think.
Mediterranean vegetable and chorizo tagliatelle
250g cherry tomatoes
2 cloves of garlic, finely chopped
100g diced chorizo
100g pitted black olives
500ml tomato passata with added basil (or use the standard one and add some fresh basil)
2 teaspoons dried oregano
500g fresh multigrain tagliatelle (or ordinary is fine)
Freshly grated Parmesan cheese to serve
Preheat your oven 180 C and line to large baking sheets with grease proof paper.
Cut the aubergines and courgettes into inch size chunks and halve the cherry tomatoes. Place everything in a large bowl. Add a couple of tablespoons of olive oil and season with salt and pepper. Divide the vegetables between the two baking sheets and place in the preheated oven for 40 minutes.
Place a large saucepan over a medium heat. Fry the chorizo and garlic for a couple of minutes. Add the passata, olives and oregano and bring to the boil. Turn the heat right down and simmer gently for 30 minutes, stirring occasionally.
Cook the tagliatelle according to the package instructions.
Remove the vegetables from the oven and stir into the tomato sauce. Serve with the tagliatelle and lashings of Parmesan cheese.
Serves 4 – 6