Spaghetti with Fresh Tomato And Chorizo Crumbs
- Serves 4
- Heat olive oil in a pan and fry ½ coil (150g) chopped chorizo until crispy.
- Add 3 tbsp (45ml) red wine vinegar, 1 punnet (350g) chopped mixed cherry tomatoes, and crushed garlic clove and toss together.
- Remove from heat and add a handful shredded basil and 1 packet (500g) cooked regular or wholewheat spaghetti.
- Season and serve with grated parmesan and extra basil.