Extra Cheesy Chorizo and Roasted Aubergine Spaghetti
with Sun-Dried Tomato Sauce and Cheese
Some days you just want a little time to put your feet up. We made this dish with the classic Italian notions of simplicity and speed at its heart. To make the secret ingredient in this recipe, fresh tomatoes are left for around ten days in the sun and lose around 90% of their water to become sun-dried. This process intensifies their sweetness so much so, that even a couple will add a burst of flavour to your dinner. Buon appetito!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Aubergine
(May contain Celery)
90 grams
Diced Chorizo
1 pinch
Chilli Flakes
180 grams
Spaghetti
(Contains Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Basil
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 ball(s)
Mozzarella
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water with 0.5 tsp salt on to boil for the pasta.
Peel and grate the garlic (or use a garlic press).
Trim the aubergine, then cut into roughly 2cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
While the aubergine roasts, heat a large frying pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Add the garlic and chilli flakes (add less if you'd prefer things milder). Cook, stirring, for 1 min.
When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, drain and tear the mozzarella into small pieces.
Stir the chopped tomatoes, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) into the chorizo pan. Season with pepper.
Simmer the sauce on medium heat until thickened, 8-10 mins. Once thickened, stir the roasted aubergine and mozzarella pieces through the sauce.
When the sauce is ready, add the cooked spaghetti to the pan. Stir and toss well to combine.
Serve your chorizo and aubergine spaghetti in bowls.
Sprinkle over the cheese to finish.
Enjoy!
Step 1 MOD: If you’ve chosen to add mozzarella to your meal, drain and tear it into small pieces.
Step 5 MOD: Stir the mozzarella pieces through the tomato sauce with the roasted aubergine.
