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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*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
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 capersand 80ml [120ml]boiled water
7
Add the spinach to a colander and use the remainingboiled water in your kettle to pour over it so that it starts to wilt
Add the wiltedspinach 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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