with Fresh Tomatoes, Chorizo, and Basil


Prep: 5 MIN  

Total: 25 MIN

Calories: 498

Tools: Large Pot, Strainer, Large Pan


Ingredients (2 Person/4 Person):

  • Garlic (½ Clove/1 Clove)

  • Basil (½ oz/½ oz)

  • Jalapeno (1/1)

  • Heirloom Grape Tomatoes (4 oz/8 oz)

  • Spaghetti (6 oz/12 oz)

  • Fresh Chorizo (¼ Cup/½ Cup)

  • Parmesan Cheese (¼ Cup,¼ Cup)

  • Olive Oil (5½ TBSP/11 TBSP)



1. Prep
Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice ½ clove garlic(use the rest as you like). Pick basil leaves from stems. Roughly chop leaves and stems, keeping them separate. Thinly slice jalapeño until you have about 2 tsp, removing ribs and seeds for less heat. Halve tomatoes.

2. Cook pasta
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, about 9-11 minutes. Reserve a few big splashes of pasta cooking water, then drain.

3. Cook chorizo
While pasta cooks, heat 1½ TBSP olive oil in a large pan over medium heat. Add garlic, basil stems, and ¼ cup chorizo(about 1/3 of the package), breaking up meat into pieces. Cook, stirring, until chorizo is browned, 3-4 minutes. Add jalapeño (to taste) and cook until fragrant, about 30 seconds.

4. Cook tomatoes and pasta
Add tomatoes to pan. Cook until slightly softened, about 3 minutes. Season with salt and paper. Add drained spaghetti to pan along with a splash of pasta cooking water. TIP: Add just enough pasta cooking water to loosen things up—the starches will help everything adhere to the noodles and give the dish a beautiful consistency.

5. Toss pasta
Toss everything in pan until evenly combined and spaghetti is coated, about 1 minute. Remove from heat. Add basil leaves and parmesan (reserving a little of each for garnish) and toss until well-combined and cheese has melted slightly.

6. Plate and serve
Divide pasta between plates. Finish with a drizzle of olive oil, then garnish with reserved basil leaves and parmesan and serve.


EAT (RED)Liza Vadnai