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10-Min Chorizo, Caper & Spinach Spaghetti

10-Min Chorizo, Caper & Spinach Spaghetti

Rating
4.5rating out of 5

(614 reviews from our customers)

Prep Time

10 min

Cuisine

Spanish

For this super-quick spaghetti, you'll sizzle smoky chorizo with tomato, capers and spinach. Pour the rich sauce over your pasta, top with cheese and a grind of black pepper, and it's done!

Prep Time

10 min

Cuisine

Spanish

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Capers
1 bag of capers (15g)
Baby-spinach
120g baby leaf spinach
tomato frito
1 can of tomato frito (200g)
diced chorizo
100g British diced chorizo
35g grated Italian hard cheese
35g grated Italian hard cheese †
190g quick cook spaghetti
160g quick cook spaghetti †
garlic paste sachet
1 roasted garlic paste sachet (15g)
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag of capers (15g)
  • 120g baby leaf spinach
  • 1 can of tomato frito (200g)
  • 100g British diced chorizo
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 160g quick cook spaghetti<span class="strong">†</span>
  • 1 roasted garlic paste sachet (15g)
Typical Values per 100g per serving
Energy 861 kJ
205 kcal
2777 kJ
661 kcal
Fat
of which saturates
8.5 g
3.2 g
27.3 g
10.3 g
Carbohydrate
of which sugars
22.4 g
4 g
72.1 g
13 g
Fibre 2 g 6.6 g
Protein 9.1 g 29.3 g
Salt 0.82 g 2.65 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 bag of capers (15g)
Capers, water, vinegar, salt.
120g baby leaf spinach
spinach
1 can of tomato frito (200g)
tomato, olive oil, sugar, salt and thickener: modified corn starch
100g British diced chorizo
pork (94.9%), salt, spices (paprika, spices, paprika flavouring, garlic powder, herbs), dextrose, antioxidant: sodium ascorbate, preservative: sodium nitrite
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, microbial rennet
160g quick cook spaghetti
durum wheat semolina (gluten), water
1 roasted garlic paste sachet (15g)
Oven roasted garlic puree (70%), sunflower oil, sugar, salt, acidity regulator (citric acid), stabiliser (xanthan gum), humectant (calcium chloride), preservative (potassium sorbate)
Allergens
  • Allergens highlighted by † (milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

2

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat

Add the diced chorizo and cook for 3-4 min or until beginning to crisp

3

Whilst the chorizo is cooking, chop the capers roughly

Tip: Bunch them together on your chopping board for speed!

4

Meanwhile, add the quick cook spaghetti to a pot of boiled water with a large pinch of salt, then bring to the boil over a high heat

Cook the spaghetti for 3-4 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

5

Re-boil half a kettle

Once the chorizo has started to crisp, add the roasted garlic paste and give everything a stir

6

Add the tomato frito, chopped capers and 80ml [120ml] boiled water

7

Add the spinach to a colander and use the remaining boiled water in your kettle to pour over it so that it starts to wilt

Add the wilted spinach to the pan with a very generous crack of black pepper and give everything a good mix up – this is your chorizo, caper & spinach tomato sauce

8

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Serve the chorizo, caper & spinach tomato sauce over the cooked spaghetti

Sprinkle over the grated Italian hard cheese

Enjoy!

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