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Tomato Chorizo Pistachio Pasta Salad




Source of Recipe


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List of Ingredients





- 150 g multicolored fusilli pasta
- 120 g chorizo
- 4 tomates confites (8 halves)(recipe follows)
- 5 leaves of fresh flat-leaf parsley
- 5 leaves of fresh basil
- 2 Tbsp pistachios, unsalted
- salt, pepper, olive oil

(Serves 2.)

Cook the fusilli al dente, according to package instructions. Drain, then dump in cold water to stop the cooking and cool them down.

Chop the chorizo and tomatoes. Rince, pat dry and chop the fresh herbs. Toast the pistachios in a dry skillet until fragrant.

In a medium salad bowl, combine the pasta, chorizo, tomatoes, and fresh herbs. Sprinkle with freshly ground pepper. Toss to coat. Taste, and adjust the seasoning with salt, pepper and olive oil if needed (I didn't add any oil, as my oven-roasted tomatoes already contained some).

As with all pasta salads, this tastes best if it has time to sit a little. Serve cold or at room temperature, sprinkling with the pistachios just before serving (you could also add the pistachios with the rest of the ingredients, they'll just be less crispy).



Tomates Confites

- 6 ripe roma tomatoes (or similar variety, firm with little juice)
- 1 tsp sugar
- salt, pepper
- dried herbs (optional)
- olive oil

Preheat your oven to 100°C (210°F).

Halve the tomatoes, and run your thumb in the cavities to remove the juice and seeds. Roma tomatoes have a very thin stem that you can leave in, but if the tomatoes you're using have a tougher stem, cut it out. Put the tomato halves, cut side up, in a non-stick baking dish (or a regular but greased baking dish).

Sprinkle with sugar, season with salt, pepper, and dried herbs if using. Drizzle with olive oil. Stir gently to coat, using a wooden spatula. Make sure all the tomatoes are back cut side up.

Put into the oven to bake, keeping an eye on them, for 2 to 3 hours depending on the variety and the desired consistency. Use warm or cold, in pasta, salads, sandwiches...



Recipe