Life has been busy and so dinners have mostly been quick and easy. This sauce is my store cupboard sauce that I turn to when I need something that requires little thought or effort. The new potatoes are so delicious at the moment that I decided to serve the sauce with them instead of cooking pasta, which is a more usual accompaniment to this sauce.
It was really good – the melt in the mouth buttered potatoes were a delicious foil to this slightly acidic sauce.
100g chorizo sausage, sliced into 1 cm thick rings
2 cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped
400g tin of plum tomatoes, whizzed in a blender until smooth
1 tbsp tomato puree
2 tbsp capers
large knob of butter
chopped mint leaves
Scrape the new potatoes and place in a saucepan. Cover with cold water. Add ½ tsp salt to the water and 3 sprigs of mint. Bring to the boil and then simmer until tender when you test with the point of a knife. Drain and return to the saucepan with the knob of butter.
Whilst the potatoes are cooking, place the chorizo, chilli and garlic in a pan with a little olive oil and cook for a minute or so. Add the tomatoes, the tomato puree and the caper berries. Season with salt and pepper. Simmer until the potatoes are cooked.
Serve the chorizo sauce with the buttered potatoes and sprinkle with chopped mint.