|250 g||pasta (long variety, e.g. tagliatelle)|
|500 g||tomatoes (canned, chopped)|
Pinot Noir Rosé, sweet, 2011
Obtained from Pinot Noir grapes, this rosé is characterized by a harmonious balance of sweetness and acidity and a scent of ripe red berries and flowers.
Cook pasta for approx. 8 – 10 min. in plenty of salted boiling water, according to package instructions. When draining, save some pasta water and set aside.
Drain capers. Halve olives lengthwise. Mince anchovies. Finely dice onion and garlic. Dice chorizo into hazelnut-sized pieces.
Fry chorizo over medium-high heat until it is crispy. Add onions and garlic and sauté for approx. 2 – 3 min.
Add olives, anchovies, and crushed tomatoes and allow to simmer for approx. 15 – 20 min. on low heat until the sauce has thickened slightly.