This dish is full of flavour, with a the chorizo, tomato and pepper mix coating the pasta rather than being a sauce as such. It would be very easy to cut all the ingredients up and fry them, however going to the extra effort of roasting the peppers and tomato first makes all the difference.
Serves – 4 people
Cost per person- £0.70
Organic wholewheat spaghetti – roughly 250g
1 x red pepper
1x sweet red pepper
Small punnet baby plum tomatoes
50g of chorizo
A good glug of olive oil
Large handful of basil
Salt and pepper
Cut your baby plum tomatoes and your peppers in half and place on an oven proof dish and into a preheated oven (at about 170 degrees) for about 30 mins. After this time, the peppers and tomatoes should be soft, juicy and caramelised.
Once the peppers/tomatoes are ready, leave on the side to cool and then cut the peppers into small chunks. In a separate saucepan heat salted water and cook your pasta as per the packet instructions. I tend to opt for a wholewheat spaghetti over white spaghetti because it is better for you.
Chorizo has a strong flavour so you really don’t need loads of it, therefore I cut the 50g into roughly 1cm cubes, add them to a dry frying plan and as soon as the oils start to release, add the tomato and pepper mix. Stir this and season well with salt and pepper, given the peppers are sweet, the salt is essential as it balances the flavour.
After a couple of minutes, add a couple of tablespoons of the pasta water- this loosens it up a bit.
Once the pasta is cooked, drain and add it to the chorizo pan. Turn off the heat and add a good glug of olive oil (about 5-6 tablespoons), the basil, mix well and TAH- DAH…Done!