Summer Crumb Pasta with Chorizo

On 30th July 2015, This was Dinner

This was the first recipe that jumped out at me from the Donna Hay – Fast, Fresh, Simple book. I’ve added the chorizo because, well, CHORIZO.

Preparing:

  • Tear up some sourdough bread
  • Bash up a garlic clove and roughly chop
  • Grate some parmesan
  • Chop up a chorizo into small pieces
  • Get spaghetti, sun-dried tomatoes, olive oil, balsamic vinegar, buffalo mozzarella, basil & seasoning ready

Making:

Pop the bread, tomatoes, garlic, seasoning and some oil in a processor and whizz to a crumb.

Cook the pasta as required then drain and keep warm.

Fry the chorizo until crisp. Remove from the pan and wipe out the oil.

Cook the crumb in the pan for around half an hour.

Toss the crumb with the pasta and chorizo. Divide between the plates and sprinkle with parmesan.

Tear the ball of mozzarella in half and serve on top of the pasta.

Drizzle with a little more oil and some balsamic vinegar. Scatter with torn basil leaves (this stage not shown on photo).

TWD_3007_Chorizo_Crumb_PastaThis crumb was so tasty. I’m glad I added the chorizo for obvious reasons but a great meat-free meal without.

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