You will need:
1 Large Courgette
1 Onion
1 Curl of Chorizo
2 Small/1 Large Chilli
1 Punnet of Baby Plum Tomatoes
As much Garlic as you see fit
Linguine
Oil
Salt
Pepper
Cheese for topping - I like Mozzarella or Parmesan.
1 Frying Pan
1 Saucepan
What to do:
1. Put on a large pan of salted water for the linguine, with a splash of oil (so it doesn't stick).
2. Crush the garlic and finely slice the chillies. I like to de-seed mine a little so it's not too spicy, but if you like it hot, leave them in.
3. Chop up the courgette and dice the onion. You should get something like this:
4. Once the water's boiled, pop in 2/3rds of a pack of linguine.
5. Heat some oil in a pan and add some salt and a good few cracks of pepper. Once it's hot, add the garlic and chilli.
6. Wait for the garlic to go a little golden (shouldn't take more than a minute) before adding the courgette and onion to the mix.
7. After about 5 minutes, the onions should be nearly see-through and the courgette still be a bit firm. Like this:
8. Now's the time to turn the heat down a little and add the tomatoes and chorizo.
9. You basically want to warm the tomatoes through - not so much that they burst in the pan, you still want them to hold their shape. Turn the heat off when it looks like this:
How Christmassy does this look?! |
10. Once the pasta's cooked, drain, and add to the frying pan with a knob of butter, or an extra drizzle of oil. Gently fold everything together so it looks like this:
11. Pour some wine, get a bowl and serve up!
12. Top with your favourite cheese - I didn't have any parmesan, but I chopped up a mozzarella ball and sprinkled that over with some herbs.
13. Et voila! Christmassy Penny-scrimping Pasta - so you have more to spend on your loved ones.
Buon appetito!
Love,
Belle x
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