summer angel hair pasta with chorizo, feta & lemon

summer angel hair pasta 001

Dusk turning to balmy evening under the stars, surrounded by pine trees and the smells of woodfired pizzas, hot from the oven, all set the backdrop for the dynamic, jazz –Latin sound fusion emanating from a simple canvased stage.

I ended my weekend on a high note with an outdoor concert on the terraced lawns of the old arts centre in Fremantle, listening to the musical force of nature that is The Cat Empire.

The band’s unique style is hard to describe but is made up of a vibrant combination of trumpet, keyboard, double bass, drums, percussion and dual vocals from trumpeteer Harry James Angus and percussionist Felix Reibl.

The result is an eight man band creating a funky, jazzy and wildly alluring sound that can’t fail to capture spirits.

For me, it imbibes all that is summertime, fun, mischievous and enticing.

summer angel hair pasta 003

In a strange way, this dish draws abstract parallels of harmony and vibrance, with its combination of a lot of big, bold flavours.

Creamy feta, spicy chroizo, salty olives, sweet caramlised onions and earthy, peppery undertones of rocket – it’s all there, married by the rich and fragrant olive oil from the marinated feta.

You might look at this list and think there are too many competing flavours, that’s there just too much going one.  But like music from The Cat Empire, it just works – and it’s just damn irresistible.

summer angel hair pasta 002

summer angel hair pasta with chorizo, feta & lemon

500g cherry tomatoes, halved

400g angel hair pasta
200g chorizo, halved lengthwise and sliced
1 small red onion, thinly sliced
1 large handful wild rocket
zest and juice of 1 lemon
1/2 cup pitted kalamata olives
150g marinated feta
1/4 cup marinated feta oil
3 tbsp chopped flat-leaf parsley
3 tbsp chopped basil

Heat a frypan over medium-high heat and cook the chorizo slices for about a minute on each side, until crisp.  Drain on paper towels.

Add a tablespoon of flavoured oil from the marinated feta to the same frypan and add the the cherry tomatoes and red onion.

Fry gently over low heat until the onion has softened and the tomatoes are coloured.

Meanwhile, cook the pasta until al dente, then drain and place in a large bowl.

Toss through a few tablespoons of the marinated feta oil to prevent the pasta from sticking together.

Add the chorizo, onion, tomatoes, rocket, lemon juice, feta and herbs, and gently toss through angel hair until the rocket has wilted.

You could add some freshly ground pepper at this point but don’t add any salt, as there is enough from the feta and the olives.

Divide the pasta among the bowls, top with lemon zest and serve warm.


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