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Ingredients
- sourdough bread 100g, crusts removed
- olive oil 4 tbsp
- chorizo 50g chunk, cut into tiny dice
- rosemary chopped to make 2 tsp
- wholewheat spaghetti 150g
- garlic 2 cloves, finely chopped
- dried chilli flakes ½ tsp
- parmesan 30g, finely grated
Method
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Step 1
Put the sourdough in a food processor and whizz to rough breadcrumbs.
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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.
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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.
Nutritional Information
- Kcals 783
- Fat 37.7g
- Saturates 9.6g
- Carbs 77.6g
- Sugars 2.3g
- Fibre 9.9g
- Protein 28.3g
- Salt 2.1g
