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Pomodoro Iberico

By Chef Doreen Colondres – Fermin’s Chef Ambassador
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Pomodoro Iberico

Chef Doreen Colondres – Fermin’s Chef Ambassador
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Pomodoro Iberico

Chef Doreen Colondres – Fermin’s Chef Ambassador

Ingredients:

1 pound of linguini pasta, cooked al dente

14 oz. San Marzano DOP tomatoes or fresh heirloom tomatoes, chopped 

6 garlic cloves, thin sliced

5 oz Fermin Ibérico Chorizo Mild (chorizo spicy, salami or loin), cut in small cubes

½ cup white wine (albariño, pinot grigio or similar) 

Salt and pepper to taste

Parmigiano- raggiano or manchego cheese to taste

Dry guindilla pepper or pepperoncini (optional) 

Fresh Basil to taste


Directions:

On a large pan in medium low temperature, add the olive oil and the garlic and slow cook until for 5 minutes (do not burn it). Add the tomatoes, stir, cover and cook for 10 minutes. Increase the temperature to med-high, add a splash of white wine and wait until the alcohol evaporates (2 min). Add the Iberico, salt and pepper, stir for 2 minutes, then lower the temperature to low, cover again and simmer for 20 minutes. Toss the pasta with the sauce, add ¼ cup of the hot water you used to boil the pasta. 

Serve and garnish with fresh basil and Parmigiano-Reggiano or manchego cheese and enjoy!”


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