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Merguez Pasta with Olives and Homemade Tomato Sauce
A stir-fried fresh pasta dish with spicy merguez, Kalamata olives, parmesan, and a reduced homemade tomato sauce. Quick, flavorful, and with minimal cleanup, perfect for a convivial dinner.
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Critical Success Points
- • Do not add oil when cooking the merguez; they already release enough fat.
- • Properly deglaze the pan with the broth to recover the browned bits.
- • Reduce the sauce sufficiently before adding the pasta to avoid a too liquid consistency.
- • Cook the pasta very briefly (3 min) so they stay al dente and absorb the sauce.
Safety Warnings
- • Be careful of boiling water splashes when draining.
- • Use gloves or a kitchen sleeve to handle the very hot pan.
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