Tomato Tagliatelle With Chorizo and Olives

Ingredients

• 2 large eggs, well beaten
• 4 tbsp. tomato paste
• 2 tsp. olive oil
• 454 g (16 oz) all-purpose flour
• 2 tbsp. olive oil
• 3 tbsp. capers, patted dry
• 4 oz. cured Spanish chorizo, thinly sliced into half-moons
• 1 shallot, finely chopped
• 3/4 c. pitted Castelvetrano olives, roughly chopped
• 1/2 c. flat-leaf parsley, chopped
• 1/4 c. loosely packed fresh oregano leaves, chopped

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