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 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 pasta 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
Reboil 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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