Tia's Pasta Recipe
PB vermicelli fideo pasta, chickpea chorizo, braised portobello, kalamata, artichoke, roasted tomato, sauce of olive oil gremolata
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Chorizo & Vegetables
Roasted Tomatoes & Artichokes
Olive Oil Gremolata & Finish
Method
Pasta
- 1
- 2
Boil and cook
Meanwhile bring 2000 ml water to a rolling boil in a large pot. Add 1 tbsp kosher salt. As soon as the water boils, add the toasted vermicelli and cook, stirring occasionally, until al dente — about 6–8 minutes (check package timing; thin fideo tends to cook faster). Reserve 120 ml (1/2 cup) of pasta cooking water, then drain the pasta and set aside.
Chorizo & Vegetables
- 3
- 4
Sauté onion, garlic and chickpea chorizo
In a large sauté pan or wide skillet over medium-high heat add 1 tbs olive oil. When shimmering, add the sliced red onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the crumbled chickpea chorizo and cook, breaking it up with a spatula, until it begins to brown and release aroma, about 5–7 minutes.
- 5
Season and cook mushrooms
Push the chorizo mixture to one side of the pan (or transfer out briefly if your pan is crowded). Add the sliced portobello to the cleared space, add a light sprinkle of black pepper, 2 tsp smoked paprika and 1 tsp cumin, and let the mushrooms sear undisturbed 2–3 minutes, then stir into the chorizo. If the pan looks dry, add a splash of the reserved pasta water. Reduce heat to medium and cook together until mushrooms are tender and browned, another 4–6 minutes. Taste and adjust seasoning.
Roasted Tomatoes & Artichokes
- 6
Roast the tomatoes
Preheat oven to 220°C (425°F). Toss 400 g cherry tomatoes with 2 tbs olive oil and 1/2 tsp kosher salt on a rimmed baking sheet. Roast until they blister and begin to collapse and caramelize, about 18–22 minutes. Remove from oven and let cool slightly.
- 7
Warm artichokes and olives
While tomatoes roast, drain the artichoke hearts and halve the kalamata olives if not already halved. Add the artichokes and olives to the chorizo–mushroom mixture in the skillet and warm through for 2–3 minutes so flavors marry. If mixture is too dry, add up to 60 ml reserved pasta water to loosen.
Olive Oil Gremolata & Finish
- 8
Make the olive oil gremolata
In a small bowl combine 0.5 cup finely chopped parsley, zest of 1 lemon, juice of half the lemon (reserve the other half to taste), 60 ml extra virgin olive oil, 0.25 tsp red pepper flakes and a pinch of fine sea salt. Stir until emulsified. Taste and adjust lemon, salt or oil — gremolata should be bright, olive-oil–forward and slightly zesty.
- 9
Combine pasta and components
Add the drained toasted vermicelli to the skillet with the warmed chorizo, mushrooms, artichokes and olives. Fold in the roasted tomatoes (including any pan juices) gently so tomatoes remain somewhat intact. If needed, add reserved pasta water, 1–2 tbs at a time, to create a silky coat on the pasta. Toss until everything is evenly distributed and warmed through, 1–2 minutes.
- 10
Finish and serve
Remove from heat and drizzle half the gremolata over the pasta; toss to combine. Transfer to a serving platter or individual bowls, finish with remaining gremolata spooned on top and a final sprinkle of fine sea salt or a grind of black pepper. Serve immediately with lemon wedges on the side.
