Fan Fave: Cherry Tomato and Chorizo Spaghetti

Nutrition per serve

Ingredients

• 1pcs eggplant
• 1pcs zucchini
• 1clove garlic
• 1pcs chorizo sausage
• 400g can cherry tomatoes
• 10g Tuscan seasoning
• 250g spaghetti
• 50g baby spinach leaves
• 50g feta
• 23ml olive oil
• 15ml red wine vinegar
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Bring a medium saucepan of salted water to the boil for the spaghetti. Quarter the eggplant lengthwise. Halve the zucchini lengthwise. Finely chop the garlic. Slice the chorizo. Put the eggplant and zucchini on the lined tray, drizzle with 2 tsp olive oil and season with salt. Roast for 25 mins.
2. Step 2 — Simmer sauce
   Meanwhile, heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the chorizo, turning, for 3-4 mins until browned. Add the garlic, stirring, for 30 secs. Stir in the tomatoes, Tuscan seasoning, 1 tbs red wine vinegar and 1 tsp sugar and season with salt and pepper. Bring to the boil, then reduce the heat to low and cook, covered, for 15 mins.
3. Step 3 — Cook spaghetti
   While the sauce is simmering, cook three-quarters of the spaghetti* (see Did you know?) in the pan of boiling water for 12 mins or until al dente. Reserve 125ml (½ cup) cooking water, then drain the spaghetti.
4. Step 4 — Finish sauce
   Coarsely chop the zucchini and half the eggplant. Scoop out the flesh from the remaining eggplant, discarding the skin. Add the zucchini and eggplant to the tomato mixture and gently stir to combine. Add the reserved cooking water, increase the heat to medium-high and cook, stirring occasionally, for a further 2-3 mins until the sauce is slightly thickened.
5. Step 5 — Serve up
   Add the spaghetti and spinach to the sauce and toss until combined and warmed through. Taste, then season lightly with salt and pepper. Divide the cherry tomato and chorizo spaghetti among bowls, crumble over the feta and enjoy!
6. Step 6 — Did you know?
   Wondering why we only use three-quarters of the spaghetti? Our dietitian recommends this amount so that portion sizes adhere to healthy eating guidelines. This recipe makes the perfect quantity of sauce for this amount of spaghetti.

Allergens

Sulfit, Gluten, Wheat, Milch