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Pasta with Confit Tomato and Chorizo

Name: Pasta with Confit Tomato and Chorizo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) cherry tomatoes (see note); 1 lb (450 g) tomatoes, halved; ½ lb (225 g) chorizo sausage, diced (see note); 1 onion, finely chopped; ¼ cup (60 ml) olive oil; ¼ tsp red pepper flakes; ¾ lb (340 g) long pasta, of your choice

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Preparation: 15 MIN
Cooking: 25 MIN
Servings: 4

This recipe is a grown-up take on a childhood classic, pasta with tomato sauce.

Ingredients
Preparation

Ingredients

1 lb (450 g) cherry tomatoes (see note)
1 lb (450 g) tomatoes, halved
½ lb (225 g) chorizo sausage, diced (see note)
1 onion, finely chopped
¼ cup (60 ml) olive oil
¼ tsp red pepper flakes
¾ lb (340 g) long pasta, of your choice

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Preparation

With the rack in the middle position, preheat the oven to 425°F (220°C).
In a large baking dish, combine the cherry tomatoes (whole), halved tomatoes, chorizo, onion, oil and red pepper flakes. Season with salt and pepper. Place the halved tomatoes cut side down.
Roast for 25 minutes or until the tomatoes are tender. Remove the skin from the halved tomatoes, if desired.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain.
Add the pasta to the confit tomatoes in the baking dish. Stir well to coat the pasta. Adjust the seasoning.

Note

This is a great way to use up any shrivelled cherry tomatoes. This recipe brings out their flavour and cuts down on waste. When tomatoes are not in season and less flavourful, add 2 tbsp (30 ml) tomato paste.

Choose a fresh chorizo that has large pieces of meat visible throughout the interior of the sausage; it will work better here than a dried chorizo. Or you can substitute fresh chorizo with crumbled merguez sausage.