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Spiced Filini Pasta with Chorizo

Spiced Filini Pasta with Chorizo

Serves 4

2 Tbsp Extra Virgin Olive Oil (EVO)

1 tsp La Chinata Smoked Paprika Sweet

1 cup coarse fresh breadcrumbs

300g Girolomoni Organic Filini Whole Wheat

1 250g , skinned and sliced

180g jar Salvagno Pitted Olives in Oil , drained

1 ½ Tbsp Romulo Capers in Brine , drained

100g Sabato Pesto All'arrabbiata

Sea salt and freshly ground black pepper


Add half of the EVO into a saucepan over a medium heat. Combine paprika and breadcrumbs and gently fry until crunchy. Set aside. Cook the filini in a large pot of salted boiling water for 4 minutes until al dente. Drain and set aside.

Heat the remaining EVO in a large saucepan over a medium heat, add chorizo and sauté until lightly browned. Drain off excess fat and add olives and capers. Toss together and cook for a further 3 minutes. Add cooked filini, pesto, salt and pepper to the pan and toss to combine.

To serve, scatter breadcrumbs over the top of the pasta. Add rocket leaves if desired.

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