Chorizo & Heirloom Tomato Aglio Olio Pasta
with Basil Pesto, Parmesan Cheese & Rocket
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These sweet and juicy tomatoes carry the perfect sweetness ratio to level up any dish. When added to this chorizo and pesto aglio olio pasta, the Heirloom Tomatoes will have you savouring each and every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
2
Heirloom Tomato
2
Garlic
1 packet
Kalamata Olives
1 packet
Parsley
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Chilli Flakes
1 packet
Rocket
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
Not included in your delivery
2 tbs
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
- • Half-fill a large saucepan with water, add a generous
pinch of salt, then bring to the boil over high heat.
• Cook spaghetti in boiling water until ‘al dente’,
9 minutes.
• Reserve some pasta water(see ingredients). Drain
spaghetti, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly
firm in the centre.
- • Meanwhile, thinly slice heirloom tomato into
wedges.
• Finely chop garlic.
• Roughly chop kalamata olives and parsley.
- • Roughly chop mild chorizo.
- • In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook chorizo until golden, 4-6 minutes.
- • Add heirloom tomatoes and garlic and cook until
blistered, 1-2 minutes.
• Add olives, the olive oil (1 tbsp per person) and
a pinch of chilli flakes (if using) and cook until
fragrant, 1 minute.
• Remove pan from heat, then stir through cooked
spaghetti, parsley, half the Parmesan cheese and
the reserved pasta water until well combined.
Season to taste with salt and pepper.
- • Divide chorizo and heirloom tomato aglio olio pasta
between bowls.
• Dollop over basil pesto. Top with rocket leaves and
a drizzle of balsamic vinegar and olive oil.
• Garnish with remaining cheese to serve. Enjoy!
