1-2 cloves of garlic chopped finely
1 400g tin of plum tomatoes (whizzed with a hand blender until smooth, but this isn’t absolutely necessary)
small handful of basil leaves, or ½ tsp dried oregano
1 chilli, chopped finely or ½ tsp dried chilli flakes
chorizo sausage, sliced into bite sized chunks
1 aubergine
salt and pepper
1 400g tin of plum tomatoes (whizzed with a hand blender until smooth, but this isn’t absolutely necessary)
small handful of basil leaves, or ½ tsp dried oregano
1 chilli, chopped finely or ½ tsp dried chilli flakes
chorizo sausage, sliced into bite sized chunks
1 aubergine
salt and pepper
Method
Chop the aubergine into cubes and fry in a pan with a little olive oil for two minutes over a medium heat. Add the chorizo sausage and fry for another two minutes until both are browned. Turn the heat down a little and add the garlic, chilli and basil leaves and cook for another minute. Add the tomatoes and simmer for about ten minutes until the tomato sauce is thick. Season to taste and serve with the pasta shape of your choice and plenty of parmesan cheese.
Chop the aubergine into cubes and fry in a pan with a little olive oil for two minutes over a medium heat. Add the chorizo sausage and fry for another two minutes until both are browned. Turn the heat down a little and add the garlic, chilli and basil leaves and cook for another minute. Add the tomatoes and simmer for about ten minutes until the tomato sauce is thick. Season to taste and serve with the pasta shape of your choice and plenty of parmesan cheese.
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