MCB Chorizo Spaghetti with Grilled Courgette
- May contain traces of allergens
- Celery
Ingredients
15 grams
Panko Breadcrumbs
100 grams
Spaghetti
60 grams
Diced Chorizo
1 unit(s)
Onion
1 carton(s)
Finely Chopped Tomatoes
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Courgette
(May contain traces of: Celery)
Nutritional information
Instructions
Bring a large saucepan of water to the boil with a pinch of salt in preparation for the pasta. Heat a drizzle of oil in a large frying pan on medium heat. Add the chorizo. Cook, stirring, for 2-3 mins. Remove from the pan, leaving all its red oil behind. Return the pan to medium heat. Add the breadcrumbs. Cook, stirring, until lightly toasted and coated in the oil, 1-2 mins. Watch to ensure they don't burn! Transfer to a bowl and set aside.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic crusher). Wipe out the pan then return to medium heat with a drizzle of oil. Add the onion, stir and cook until softened, 5 mins, then add the garlic and chorizo. Stir and cook for 1 minute. Stir in the diced tomatoes and 2P: 100ml/4P: 200ml of water.
Season the sauce with a pinch of salt and pepper, and pinch of sugar. Stir together and bring to a gentle simmer. Cook until thickened, 15-20 mins. Once your sauce is cooking, add the spaghetti to the pan of boiling water (see ingredient list for amount to use). Boil until tender, about 7 mins, then drain in colander and drizzle with some oil to stop it sticking together. Preheat your grill to high.
Meanwhile, trim the ends from the courgette, halve lengthways then slice into ½cm half moons. Pop on a large baking tray, drizzle with a tiny bit of oil and season with salt and pepper. Toss to coat, spread out (ensure they are in one single layer) then cook under your grill until softened and slightly charred, 4-5 mins each side. Top Tip: Check them regularly and adjust the heat if necessary - make sure they don't burn!
While the courgettes cook, roughly chop the parsley (stalks and leaves). Stir half the parsley into the toasted breadcrumbs and set aside.
Toss the cooked, drained pasta into your sauce, ensuring the pasta is coated in the sauce. Stir through the remaining chopped parsley. Season with salt and pepper if needed. Serve in bowls topped with the grilled courgette and a sprinkling of the parsley crumb. Enjoy!
