Tagliatelle With Chorizo, Sun-Dried Tomatoes, And Olive Oil

• 500 grams Tagliatelle
• 100 grams Chorizo
• 3 Tablespoons Extra Virgin Olive Oil
• 1 jar Sun-Dried or Sun-Blush Tomatoes, chopped
• Rosemary
• 3 Cloves Garlic, crushed (depending on how garlicy you like it, I prefer it with more)
• teaspoon butter
• squeeze of lemon (optional)
• Sea Salt
• Parmesan (to serve)

1. Place pasta in a large pot of boiling water and cook for 12 minutes or until tender but firm to bite (al-dente), reserving 3/4 cup water.
2. Meanwhile, melt butter in another pan and add crushed garlic and chorizo and fry until both are slightly brown. Remove from heat.
3. Add 3 tablespoons extra virgin olive oil, finely chopped rosemary, sundried tomatoes, seasalt, freshly cracked black pepper, fresh squeezed lemon juice and a 1/3 of the pasta water. Toss pasta through mixture. Add a 1/3 more water and allow to slightly absorb, and if too dry add the remaining water, and more olive oil if desired.
4. Put out finely grated (or shaved) parmesan to serve.
5. Hint: if pasta is too cold when ready to serve, bring a saucepan of water to the boil and place covered pan of pasta over the top to absorb heat but not cook any further, this will prevent pasta drying out.

tagliatelle, chorizo, olive oil, tomatoes, rosemary, garlic, butter, lemon, salt, parmesan

Taken from www.epicurious.com/recipes/member/views/tagliatelle-with-chorizo-sun-dried-tomatoes-and-olive-oil-50128380 (may not work)