![[Perfection Fresh] Chorizo & Heirloom Tomato Aglio Olio Pasta](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1042_W48_AU_R47284-4_Main_high-59201f0f.jpg)
[Perfection Fresh] Chorizo & Heirloom Tomato Aglio Olio Pasta
with Basil Pesto, Parmesan Cheese & Rocket0.0(0)
Calories
:
1020 kcalProtein
:
40.1g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Milk
- Cashew
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sulphites
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 sachet
Chilli Flakes
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
2
Garlic
2
Heirloom Tomato
1 packet
Kalamata Olives
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Rocket
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Capers
Not included in your delivery
2 tbs
olive oil
1 drizzle
balsamic vinegar
Utensils
•Stor kastrull
•Large Frying Pan
Cooking Steps
1
- 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 pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti, then return to saucepan.
2
- Meanwhile, thinly slice heirloom tomato into wedges.
- Thinly slice garlic.
- Roughly chop kalamata olives and parsley.
3
- Roughly chop chorizo.
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chorizo until golden, 4-6 minutes.
5
- Add heirloom tomatoes and garlic and cook until blistered, 1-2 minutes.
- Add olives, capers, the olive oil (2 tbs for 2 people / 4 tbs for 4 people) and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.
- Remove pan from heat and stir through cooked spaghetti, parsley, half the Parmesan cheese and the reserved pasta water until well combined. Season with salt and pepper.
6
- Divide chorizo and heirloom tomato aglio olio pasta between bowls.
- Dollop over basil pesto. Top with rocket and a drizzle of balsamic vinegar and olive oil.
- Garnish with remaining cheese to serve. Enjoy!
