Thursday, June 09, 2011

Pasta Chorizo Aglio Olio

A few days ago, a friend of his gave my dad some Spanish Chorizo. From the moment I laid eyes on it, I knew it was destined to be with loads of garlic and pasta. And when my mom tasked me to do the groceries, I knew it was kismet.

So I bought some linguine, cheese and parsley (I already had olive oil and garlic on hand). I also went to the Bread aisle and bought some Pesto Rolls (It was already 5 PM and I didn't have time to make bread from scratch in time for dinner. LOL). I got McRAF Whole Wheat Pesto Rolls and my sister Esther toasted them for a few minutes on a sandwich maker. They're amazing!

Here is the recipe for  Pasta Chorizo Aglio Olio:

500 g linguine, cooked al dente
100 g chorizo, sliced into strips
1/2 cup olive oil
1 head of garlic, peeled and finely chopped
200 g cheese, grated (I used Ques-O cheese instead of parmesan cheese to give pasta a creamy "sauce")
white pepper
parsley, for garnish

1. In a pot, cook the pasta according to instructions. Drain and set aside.
2. Render the chorizo in a pan over medium heat. This will take about a minute or two. Set aside.
3. Turning the heat to low, add the olive oil and the garlic to the pan. Make sure the pan isn't too hot so you don't burn the garlic. Let the garlic stew in the oil for 5 minutes. 
(Note: Carefully monitor the garlic and don't let it brown. It should maintain its white color.)
4. Add the cooked pasta, chorizo and the grated cheese. Season with salt and pepper.
When the cheese has slightly melted and coated the pasta, remove from heat. Garnish with parsley.

And here is the picture of the pasta with the toasted pesto rolls:

Pasta Chorizo Aglio Olio with McRAF's yummy pesto rolls

Are you hungry yet?


  1. This looks so yummy!!

  2. Thanks Aisa! It's incredibly easy to make, too. If you don't have chorizo, you can substitute it with bacon or anything else you prefer. :)

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