Wholewheat spaghetti with chorizo and rosemary pangritata
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 100g sourdough bread, crusts removed
- 4 tbsp olive oil
- 50g chunk chorizo, cut into tiny dice
- chopped to make 2 tsp rosemary
- 150g wholewheat spaghetti
- 2 cloves garlic, finely chopped
- ½ tsp dried chilli flakes
- 30g parmesan, finely grated
Method
- STEP 1
Put the sourdough in a food processor and whizz to rough breadcrumbs.
- STEP 2
Heat 2 tbsp of olive oil in a non-stick frying pan and add the chorizo. Fry for 3 minutes then tip in the breadcrumbs and cook until crisp but not too dark. Stir in the rosemary and cook for a minute then take off the heat and season. Tip onto kitchen paper.
- STEP 3
Cook the spaghetti following pack instructions. Heat another 2 tbsp of olive oil in a pan and sizzle the garlic and chilli for 2 minutes. Drain the pasta (keep a cup of the cooking water) then tip into the pan with the garlic-chilli oil and toss. Add a good splash of cooking water and the parmesan, and toss again. Serve sprinkled with the pangritata.
