Spaghetti with Fresh Tomatoes, Chorizo, and Basil
How to Make It
PREP: Wash and dry all produce. Bring a large pot of salted water to a boil. Meanwhile, thinly slice garlic. Pick basil leaves from stems. Roughly chop leaves and finely chop stems, keeping them separate. Thinly slice jalapeño until you have about 2 tsp, removing ribs and seeds for less heat. Halve tomatoes.
COOK PASTA: Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully about ½ cup pasta cooking water, then drain.
COOK CHORIZO: While pasta cooks, heat 1½ TBSP olive oil in a large pan over medium heat. Add garlic, basil stems, and chorizo, breaking up meat into pieces. Cook, tossing, until chorizo is browned, 3-4 minutes. Toss in jalapeño (to taste—it’s spicy) and cook until fragrant, about 30 seconds.
ADD TOMATOES AND TOSS: Add tomatoes to pan and toss to combine. Cook until slightly wilted, about 3 minutes. Season with salt and pepper. Add drained spaghetti to pan along with ¼ cup pasta cooking water. Cook, tossing, until everything is combined and pasta is coated, about 1 minute. TIP: Add more pasta cooking water as needed to give it a slightly loose consistency.
FINISH PASTA: Remove pan from heat. Add most of the basil leaves and Parmesan (save a little of each for garnish), stirring until well-combined and cheese has melted slightly. Season with salt and pepper. TIP: Toss pasta with a drizzle of olive oil for extra depth.
PLATE AND SERVE: Divide pasta between plates. Garnish with reserved basil leaves and Parmesan and serve.