Spanish Spaghetti with Have an Olive Day | chicago foodie girl

2.27.2018

Spanish Spaghetti with Have an Olive Day


While I tend to be a fairly adventurous and diverse eater when I go out, I'm actually quite predictable when I'm at home in my own kitchen. It's not that I don't enjoy playing with various flavor profiles; it's more that I'm on autopilot on most nights. After realizing late last year that I was growing bored with the dishes in my repertoire, I set a goal for myself in 2018 to expand my list of everyday dishes. Fortuitously, just after I set my goal, the fine folks with the Have an Olive Day campaign reached out to see if I would be interested in trying my hand at creating a Spanish-inspired recipe with their olives from Spain. That was definitely just the push I needed!

When I was much younger, I thought the only type of olives that existed were the chopped black ones that came on our pizza (that was the only time I ever had them!), but as an adult, I've cultivated a taste for the many different types of olives. I'm especially a fan of the tender Manzanilla (green olives) and the tart Queen (big green olives), thanks to their versatility, as well as the meaty Gordal and the spicy Verdial, thanks to their robust flavors. As much as I'm pro-olive, I have to admit I didn't know much about the growing, pressing, and curing processes until I visited my first olive grove last year (such a cool experience!). Thanks to the Have an Olive Day campaign, I've learned even more - did you know that olives meet the four basic tastes (bitter, sweet, salty and acid)? This is what makes them not only the perfect healthy snack but also the ideal product to combine with practically any type of ingredient.

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My version of Spanish Spaghetti was inspired by flavors found in my favorite paella recipe (saffron, rosemary, and paprika) paired with ingredients we always have on hand (pasta and chorizo). Not only does the sauce pack a serious flavor punch, but it also perfectly complements the olives, as the smokiness of the spices brings out their fruitiness. This recipe is super easy to make and can be easily adapted for all of you Instant Pot lovers. It's such a delicious twist on a classic dish!

Spanish Spaghetti

INGREDIENTS
8 ounces thin spaghetti
1 pound cured Spanish chorizo, sliced to preferred thickness (I put it in the food processor for smaller crumbles)
1 cup pitted Spanish olives, sliced (I used Queen olives)
1/4 cup fresh parsley, chopped

Tomato sauce:
1 Tablespoon extra virgin olive oil
Half a medium onion, finely chopped
2 garlic cloves, crushed
2 Tablespoons tomato paste
1 28-ounce can crushed tomatoes (with the juice)
1 Tablespoon fresh rosemary, chopped
1 Tablespoon paprika
1/4 teaspoon saffron threads, crushed
1/4 teaspoon red pepper flakes 

DIRECTIONS
1) Cook pasta according to directions.

2) Make tomato sauce. Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in tomato paste and crushed tomatoes. Add rosemary, paprika, saffron, and red pepper flakes. Cover and simmer for 15 minutes or until thick.

3) While sauce is simmering, add a small amount of olive oil to medium skillet (just enough to cover the bottom of the pan). Lightly cook chorizo for approximately 5 minutes until heated through. Add chorizo to the sauce.

4) Slice olives. Combine sauce with pasta and add mix in 3/4 of olives. Top pasta with remaining olives and parsley.


You can find even more olive-based recipes, cooking tips, and “Tasty Messages by José Andrés" at Have an Olive Day!

#HaveanOliveDay #OlivesfromSpain

Disclosure: I received a complimentary product and compensation to facilitate this post. Review and all opinions are my own.



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3 comments

  1. Great recipe, easily adapted for vegetarians by switching out the chorizo with vegan chorizo. I have olive trees in my back yard in Texas....clearly I need to cure & use some of them!

    ReplyDelete
    Replies
    1. You have olive trees in your backyard?! I'm so jealous!

      Delete
  2. Wow! Very fascinating!
    I love olive!

    ReplyDelete

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