Olive, 'Chorizo' and Tomato Pasta for Caterers
This recipe for Olive, Chorizo and Tomato Pasta has become a favourite to serve at Viva!'s Incredible Veggie Roadshows and can be eaten hot or cold.
8fl oz olive oil
6 red onions
2 tbsp dried chilli flakes
16 packets of Redwood Cheatin’ Chorizo Style Chunks
880g/64 oz tomato puree
880g/64 oz sun-blushed tomatoes, chopped
1.2kg /2.6 lb green olives, chopped
112fl oz red wine
32 garlic cloves, roasted for 20 mins
4kg/8lb fusilli pasta, cooked according to packet instructions
sea salt and freshly ground black pepper
fresh basil, to garnish
2 big pans
1 large colander
Serving spoons or jugs to decant food into containers
Plastic containers with lids – cooled food to be chilled before placing into container. Containers to contain no metal (so no tubs with wire handles) and of a size that will fit in microwave
Poly boxes and frozen pads
Labels and marker pen
Cardboard boxes/bags to recycle food scraps at home; tins; jars etc
1. Heat oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two mins.
2. Add the chorizo pieces and cook for a further five mins, or until golden brown all over.
3. Add the remaining ingredients to the pan, apart from the pasta. Bring to the boil, then reduce the heat and simmer for 15 mins. Season, to taste, with salt and freshly ground black pepper then serve hot or cold.
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