Merguez Pasta with Olives and Homemade Tomato Sauce

Ingredients

• 300 g Fresh pasta (tagliatelle or spaghetti type) (Fresh pasta, very quick cooking)
• 3 pcs Artisanal merguez (About 150 g, spiced)
• 50 g Sliced Kalamata olives (Pitted, thinly sliced)
• 30 g Parmesan flakes (To sprinkle at the end of cooking)
• 250 ml Reduced homemade tomato sauce (Cooked crushed tomatoes then reduced)
• 200 ml Chicken broth (Deglaze the pan, can be made with a cube)
• 50 g Salt (For the pasta cooking water)
• 5 L Water (For cooking the pasta)

Instructions

1. Prepare the ingredients

   Slice the Kalamata olives, cut the merguez into rounds about 2 cm thick, grate the parmesan into flakes.

   Time: PT5M

2. Bring the water to a boil

   Fill the large pot with 5 L of water, add 50 g of salt and bring to a rapid boil.

   Time: PT10M

   Temperature: 100°C

3. Sauté the merguez

   Heat the pan over high heat (≈160°C) without oil. Add the merguez rounds and brown them for 1 min on each side, then an additional minute while stirring.

   Time: PT5M

   Temperature: 160°C

4. Deglaze and reduce

   Pour the chicken broth into the pan, scrape the browned bits from the bottom, let it reduce by half (about 5 min).

   Time: PT5M

   Temperature: Medium

5. Simmer the tomato sauce

   Stir in the reduced homemade tomato sauce, cover the pan and let simmer over low heat for 20 min.

   Time: PT20M

   Temperature: Low

6. Cook the pasta

   When the water boils, add the fresh pasta, stir immediately and cook for 3 min until they are almost al dente.

   Time: PT3M

   Temperature: 100°C

7. Drain the pasta

   Reserve ½ cup (≈120 ml) of cooking water, then drain the pasta in a colander.

   Time: PT2M

8. Combine pasta and sauce

   Transfer the pasta to the pan with the sauce, add a little reserved cooking water if the sauce seems too thick, and toss gently.

   Time: PT3M

9. Add olives and parmesan

   Add the sliced olives and parmesan flakes, mix gently to distribute the ingredients.

   Time: PT2M

10. Plate and serve

    Divide the pasta among plates, garnish with a little extra parmesan and serve immediately, hot.

    Time: PT3M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh pasta (tagliatelle or spaghetti type): Dried pasta
• Instead of Artisanal merguez: Chorizo, Spicy Italian sausage
• Instead of Sliced Kalamata olives: Green olives, Black olives
• Instead of Parmesan flakes: Pecorino, Grana Padano
• Instead of Reduced homemade tomato sauce: Tomato passata, Tomato coulis
• Instead of Chicken broth: Vegetable broth, Water

Equipment Needed

• Large pan (steel or cast iron type)
• Large pot (minimum 5 L)
• Colander
• Cutting board
• Chef's knife
• Ladle
• Wooden spoon
• Cheese grater
• Measuring cup (ml)
• Kitchen tongs (optional)
• Serving plates

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• A cast-iron pan retains heat better and gives a nice coloration to the merguez.
• A drizzle of extra-virgin olive oil added at the end of cooking adds shine and aroma.
• Lightly sprinkle with lemon zest for a touch of freshness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, consume within 2 days.

Freezer: Not recommended; the pasta loses its texture after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the homemade tomato sauce the day before and keep it in the refrigerator.
• Cut the merguez and olives ahead of time, keep them chilled in an airtight container.
• Measure the salt and water before starting cooking.