Pasta with Chorizo, Tomato & Garlic Sauce topped with Feta Cheese (+ Homemade Marinara Sauce)

While the marinara sauce takes a while to thicken, there is actually almost no work involved in this simple, delicious dish. Once you have the marinara sauce, it is only a matter of minutes from pan to table. You can, of course, save a lot of time and use canned tomatoes, but it just doesn't taste the same...

Ingredients (serves 2)

For the marinara sauce

1/2 cup onion, chopped
3 clove of garlic, minced
1 cup carrot, chopped
3 cups tomatoes, chopped
1 cup water
1 tsp dried oregano
1 tsp dried rosemary
sea salt to taste
black pepper to taste

For the pasta

3 oz chorizo, chopped into little cubes
2 oz feta cheese, cubed or crumbled
2-3 cloves of garlic, minced
2.5 cups tricolor fusilli pasta, uncooked
1/4 cup olives, chopped or sliced
sea salt to taste
black pepper to taste

Directions

For the marinara sauce

1. In a skillet or pot, heat cooking oil over medium heat. Saute onion for 2-3 minutes. Stir in garlic and cook for 1 to 2 minutes more. Stir regularly.
2. Stir in carrots and saute for 1-2 minutes.
3. Then add the tomatoes, water, rosemary, and oregano. Stir well, cover and simmer on low for 30-45 minutes. Or until the liquid has reduced to half. Season with salt and pepper to taste.
4. Blend in a blender or use an immersion blender to puree the marinara sauce. While blending, add more water if needed.

For the pasta

1. Cook pasta according to the instructions on the package in lightly salted water.
2. Meanwhile, heat cooking oil over medium heat and cook chorizo for 2 to 3 minutes. Stir constantly.
3. Stir in garlic and cook 1 minute more.
4. Then add homemade marinara sauce and olives. Cook until heated through. Season with salt and pepper to taste.
5. Add drained pasta, stir to combine and top with feta cheese.

Note: if you have smoked paprika powder, feel free to use that as a seasoning too.

Bon appetite!

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