Photo: Marco Del Grande
- 400g short pasta
- 1 bunch asparagus, cut into 4cm-5cm lengths
- 2 tbsp olive oil
- 2 spicy chorizos (about 120g each), sliced
- 120g kalamata olives
- 2 cloves garlic, finely chopped
- 500ml tomato passata
- 2 tbsp chopped parsley
- ½ cup grated parmesan
Cook pasta in plenty of lightly salted boiling water for eight minutes, add asparagus and cook for a further two minutes or until pasta is al dente. rain, reserving a few tablespoons of cooking water.
Meanwhile, heat oil in a large frying pan, add chorizo and cook for three to four minutes. Add olives, garlic and passata and cook for two to three minutes.
Add pasta, sparagus and parsley and toss to coat. Add reserved cooking water if pasta is a little dry and serve in warm bowls topped with a drizzle of olive oil and parmesan.
- Cuisine - Italian
- Course - Lunch
- Occasion - Family meals