Loading ...
Loading ...
Loading ...
Recipes continued
Cherry Tomato, Eggplant and Chorizo Pasta
Serves: 3-4
1 quantity traditional spaghetti
2 tablespoons olive oil
500g chorizo sausage, roughly chopped
400g cherry tomatoes, halved
2 cloves garlic, crushed
1 eggplant, cubed
1 red onion, finely sliced
1 teaspoon dried chilli flakes
½ cup roughly chopped flat-leaf parsley
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste
1. Fill a large saucepan with water, bring to
the boil.
2. Heat oil in a large frypan over high heat.
Add chorizo and cook for 2 minutes or
until browned. Add tomatoes, garlic,
eggplant, onion and chilli. Cook for a
further 5 minutes or until tomatoes have
burst and eggplant is tender.
3. Place spaghetti in boiling water. Cook for
3-4 minutes or until just tender. Drain.
4. Place spaghetti into sauce and toss to
combine. Add parsley and lemon. Season
to taste with salt and pepper. Serve.
Oven Roasted Cherry Tomatoes, Garlic, Thyme
and Crunchy Sourdough Crumbs
This recipe is great with the addition of
chicken.
Serves: 3-4
1 quantity traditional spaghetti
500g cherry tomatoes
4 cloves garlic, halved
4 sprigs fresh thyme
4 tablespoons olive oil
4 thick slices sourdough bread
Salt and freshly ground black pepper, to taste
Olive oil, to garnish
1. Preheat oven to 180°C. Line a baking tray
with baking paper.
2. Place tomatoes, garlic and thyme on
prepared baking tray. Drizzle with half of
the oil. Season with salt and pepper.
3. Bake for 30-35 minutes or until tomatoes
are golden and blistered.
4. Meanwhile, using a food processor process
bread until a medium crumb. Place on a
baking tray and drizzle with remaining oil.
Place in oven and bake for 10 minutes or
until golden brown.
5. Fill a large saucepan with water, bring to
the boil.
6. Place spaghetti in boiling water. Cook for
3-4 minutes or until just tender. Drain.
7. Combine spaghetti, tomatoes, bread
crumbs and seasoning in a bowl, toss to
combine.
37
Loading ...
Loading ...
Loading ...