Cook time: 10 mins
Yield: 2 to 3 serves
Ingredients:
- 2 to 3 Tbsp olive oil
- 100 gm sun-dried tomatoes
- 2¼ cup water
- 200 gm linguine
- 12 (about 175 gm) baby Roma tomatoes, halved
- 1 (135 gm) Chorizo, roughly chopped
- 1 onion, shredded
- 3 cloves garlic, sliced
- 4 to 5 sprigs basil, leaves only
- ½ tsp sea salt
- freshly ground black pepper
- freshly grated Parmesan cheese, to taste
- Use a food processor to blend the sun-dried tomatoes with olive oil into a paste.
- In a large pot, put in the water, linguine, baby Roma tomatoes, sun-dried tomato paste, Chorizo, onion, garlic, basil, sea salt and black pepper. Bring it to a boil without cover, over medium-high heat. Frequently stir and turn the pasta with tongs and don’t let it stick to the bottom. Cook until the water is absorbed by the pasta that turns into al dente, about 10 minutes. Remove from the heat. Stir in cheese as much as you like. Divide into separate serving bowls. Sprinkle cheese on top for garnish. Serve immediately.
- Baby Roma tomato has a firm texture and tastes less tangy. If they are not handy, cherry tomatoes can be used instead.
- Linguine is a form of pasta. Mine needs 10 minutes to cook until al dente, and just right for other ingredients as well. If using other forms of pasta, please refer to the recommended cooking time on the packaging. Don’t ever over-cook your pasta.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
