Monday, June 4, 2018

Mediterranean Pasta

This is a delicious pasta dish. I like it that the pasta, fusili, is simmered in the sauce until tender, instead of boiling it in salted water. A fuss free pasta meal, where the cooking is done in one pot only. 

A one pot meal with flavours of the Mediterranean. Sliced onions and garlic are sauteed in oil until the onions are soft and a little caramelized. Add the sliced peppers, chorizo and cook for a couple of minutes. I have added half a teaspoon of smoked paprika. Pour the can of chopped tomatoes, stock, sugar, pasta and salt. Bring to a boil then reduce heat to low, cover with a lid and cook for about 10 -12 minutes until the pasta is just tender. Remove from heat, stir in the mozzarella, olives and basil leaves, season with some black pepper. Serve immediately.

We love this pasta dish. One that I will cook again. I may omit the mozzarella, for a less creamy taste  but full tomato flavour.

Mediterranean Pasta
(Easy Meals, by Rachel Allen)
serves 4
15gm butter
3 tbsp olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and sliced
1 large red pepper, deseeded and cut into 5mm thick slices
200gm chorizo, cut into 7mm thick slices
1/2 teaspoon smoked paprika (my addition)
1x400gm tin tomatoes, chopped
600ml chicken or vegetable stock
1 tsp caster sugar
350gm dried pasta, such as fusili, penne or conchiglie
salt and freshly ground black pepper
125gm mozzarella, grated
50gm olives, pitted and chopped
2tbsp torn basil leaves

Place the butter and olive oil in a large saucepan on a medium heat. When the butter has melted and starts to foam, add the onion and garlic and cook for 10-15 minutes, stirring regularly, until the onion is soft and a little caramelised.
Add the sliced pepper and chorizo and cook for a further 3 minutes, (I added the smoked paprika together with the chorizo), then pour in the tomatoes and all their juice, along with the stock, sugar, pasta and 1/2 teaspoon of salt. Bring to the boil, then reduce the heat to low, cover with a lid and cook for 10-12 minutes or until the pasta is just tender.
Remove from the heat, stir in the mozzarella, olives and basil, add a grinding of black pepper and then divide between bowls to serve.

I'm linking this post with Cookbook Countdown #30 hosted by 


  1. Haha, I picked up this book on Sunday as I did not fancy the recipes in the other two books of RA I already have.

  2. Looks absolutely delicious Joyce!! xo

  3. Joyce, that's a beautiful plate of pasta!