Smoky chorizo and hearty fusilli come together in our vibrant organic tomato and basil sauce, finished with olives, pine nuts, and Parmigiano. A quick, delicious meal with authentic flavour, perfect for those lazy nights!
Serves 6
500g Rustichella fusilli
2x 360g Sabato organic tomato with basil pasta sauce
70g Pinoli pine nuts, toasted
4 Tbsp Salvagno pitted olives in oil
80g Estrella de Castilla Iberian chorizo
Sal de Añana spring salt
Cook pasta in salted boiling water. Meanwhile, slice chorizo and gently fry until crisp.
Add pasta sauce, olives, and pine nuts and heat through. Toss in the drained pasta, season with black pepper, and stir in grated Parmigiano. Top with fresh basil and serve.
