Tomato Tagliatelle With Chorizo and Olives

Name: Tomato Tagliatelle With Chorizo and Olives
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 large eggs, well beaten; 4 tbsp. tomato paste; 2 tsp. olive oil; 454 g (16 oz) all-purpose flour; 2 tbsp. olive oil; 3 tbsp. capers, patted dry; 4 oz. cured Spanish chorizo, thinly sliced into half-moons; 1 shallot, finely chopped; 3/4 c. pitted Castelvetrano olives, roughly chopped; 1/2 c. flat-leaf parsley, chopped; 1/4 c. loosely packed fresh oregano leaves, chopped

Skip the marinara and make tomato-flavored pasta instead

By Kate Merker and Sandy CarmoPublished: Dec 2, 2021

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tomato tagliatelle with chorizo and olives

Mike Garten

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Yields:

4 serving(s)

Total Time:

40 mins

Cal/Serv:

715

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Spicy, salty and a little sweet from the tomatoes, this pretty plate's got it all.

Turn out a perfect batch of homemade pasta with the Good Housekeeping Electric Pasta Maker. Just add the ingredients into the mixing chamber and the machine takes care of the rest!

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Ingredients

For double batch (1 lb.) Simple Homemade Pasta with Tomato Paste

2
large eggs, well beaten
4 Tbsp.
tomato paste
2 tsp.
olive oil
454 g
(16 oz) all-purpose flour

For Tomato Tagliatelle With Chorizo and Olives

2 Tbsp.
olive oil
3 Tbsp.
capers, patted dry
4 oz.
cured Spanish chorizo, thinly sliced into half-moons
1
shallot, finely chopped
3/4 cup
pitted Castelvetrano olives, roughly chopped
1/2 cup
flat-leaf parsley, chopped
1/4 cup
loosely packed fresh oregano leaves, chopped

Directions

Make double batch Simple Homemade Pasta with Tomato Paste
1. Step 1Fit pasta maker with shaping disc.
2. Step 2Place small measuring cup on digital scale; tare scale. Add eggs and then add 4 Tbsp tomato paste and enough water to reach 170 grams (6 ounces) total weight. Stir in oil.
3. Step 3 Add flour to mixing chamber; attach lid. Press Start to turn on pasta maker. Press Mode to select Double Batch. Press Start. Slowly pour egg mixture through liquid inlet into chamber.
4. Step 4When pasta maker is done mixing, press Start to begin the extrusion process. Use flat cleaning tool to cut pasta to desired length.
Make Tomato Tagliatelle With Chorizo and Olives
1. Step 1Bring large pot of water to a boil.
2. Step 2Heat oil in large skillet on medium-high, add capers and cook, stirring occasionally, until they begin to blister (be careful, as they tend to spatter) and turn golden brown, about 2 minutes.
3. Step 3Add chorizo and shallot and cook, stirring occasionally, until chorizo gets crisp around edges, 3 to 4 minutes. Remove from heat and toss with olives.
4. Step 4Add 1 tablespoon salt to boiling water, then pasta, and cook until just tender, 2 to 10 minutes. Toss chorizo mixture with pasta, then toss with herbs.

GH Test Kitchen Tip: Changing pasta colors is as easy as replacing the water in the dough with a different liquid. Try adding beet or spinach juice or tomato paste for a pop of vibrant color. While you won’t get much flavor from the vegetable, you can think of it as a natural food dye!

NUTRITIONAL INFORMATION (per serving): About 715 calories, 26.5 g fat (6.5 g saturated), 23 g protein, 1,035 mg sodium, 93 g carbohydrates, 4 g fiber

Did you make this recipe? Comment below!

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