• 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


  • 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.


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