Spanish-style Pasta Sauce with Chorizo and Hojiblanca Olives

Ingredients:

1 cup black Hojiblanca olives

1 tbsp extra virgin olive oil

1 onion, chopped

3 cloves of garlic, minced

2 tsp dried oregano

1 bay leaf

1 raw chorizo sausage meat, crumbled

¼ red wine

1 can crushed tomatoes (400 g or 15 oz)

12 oz spaghetti

Sea salt and freshly ground pepper to taste

Parsley and Manchego cheese for garnish

Preparation:

In a large skillet, heat the olive oil on medium heat.

Sauté the onions until translucent.

Add the garlic, oregano and bay leaf. Stir.

Add the chorizo meat. Cook until browned.

Deglaze the pan with the red wine.

Add the tomatoes and black Hojiblanca olives to the skillet.

Add salt and pepper to taste.

Let simmer for 10 minutes.

Dress the pasta with the sauce and sprinkle with parsley and Manchego cheese.

CategoryBlack Hojiblanca olives

Ingredients