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Title: Spaghetti w/Chorizo & Rosemary Pangritata
Categories: Pasta, Pork, Chilies, Breads, Herbs
Yield: 5 servings

150 g Spaghetti
Olive oil
100 g Chorizo
pn Chile flakes
1 cl Garlic; fine sliced
150 g Cherry tomatoes
1/2 Loaf ciabatta; crust removed
- pulsed to rough crumbs
2 Rosemary sprigs; needles
- chopped

Cook the spaghetti following pack instructions. Heat 2
tbsp olive oil in a pan and add the chorizo. Cook until
starting to crisp up then add the chilli flakes, garlic
and tomatoes. Cook until the tomatoes just start to
burst. Heat another tbsp oil in pan and add the
breadcrumbs. Cook stirring until they become crisp and
crunchy. Add the rosemary and stir through.

Drain the pasta and tip into the chorizo pan. Toss
together then serve sprinkled with the rosemary
pangritata.

RECIPE FROM: https://www.olivemagazine.com

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