Pasta, vegetables and chorizo gratiné
When I took a look at the fridge yesterday morning, I knew right away what I was going to prepare for lunch. I had spotted quite some ingredients that needed to be consumed urgently so I thought of a dish in which I could join the following ingredients:
- 3 over-ripe tomatoes,
- a remaining cup of cannellini beans I’d cooked earlier this week,
- a half of zucchini,
- one small chorizo,
- a handful of black olives,
- a half of green bell pepper and
- some gouda cheese.
To these I added a couple of garlic cloves, spices and some cooked fusilli (also called “pasta twirls”). Accompanied by a bowl of spring salad, this dish made a satisfying lunch. It’s amazing what one can make with pasta: the simpler the ingredients, the more delicious the result.
Topping it with some cheese
I guess it would be completely unnecessary to write down the preparation of this simple dish, but for those of you who would like to know it step-by-step anyway, here it is:
Ingredients for 2 hungry people:
250g fusilli (or any other short pasta)
extra virgin olive oil
3 cloves of garlic, finely chopped
3 middle-sized tomatoes, cubed
a half of medium-sized zucchini, sliced
a cup of cannellini beans
a handful of black olives, pitted and coarsely chopped
1 small chorizo, sliced
a half of green bell pepper, sliced
100g grated gouda cheese
sea salt
freshly ground black pepper
freshly ground nutmeg
1tsp oregano
1tsp thyme
Preparation:
1. Pour a lot of water in a big pot and bring it to boil. Once boiling, salt the water, add pasta and cook according to the instruction on the packet.
2. In the meantime, heat some olive oil in a skillet. First sauté the garlic and chorizo, then add the pepper, zucchini, tomatoes, beans and finally, the olives, season with salt, black pepper, nutmeg and thyme and sauté for some 10-15 minutes. You don’t want the vegetables to become mushy.
3. Spray the bottom of an oven-proof dish with some olive oil and set aside. Add the cooked and drained pasta to the sauce and stir to coat the pasta well, then transfer into the prepared pan. For the final touch, top the pasta with grated cheese and sprinkle with dried oregano. Gratinate in oven and serve with a bowl of green salad on a side. Good appetite!
Straight from the oven
Makes a nice lunch or dinner
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