Quick and easy

“Mediterranean influenced pasta.”

One of mom’s favourite dish and mine for a beautiful sunny day. When I don’t know what to make, I just whip up something quick, and pasta being very straight forward.

You will need:

1 chorizo
2 garlic clove
2-3 red chillies
1 tablespoon rice bran oil
Basil leaves chiffonade
1 packet of prawns/or chicken (own preference)
1 packet of creme fresh
2 teaspoon of agave syrup/brown sugar
1 chicken stock cube
1-2 tablespoon white wine
Seaon salt and pepper
Handful of cherry tomatoes
4-5 pieces of sun dried tomatoes
1 packet of rocket leaves
Grated parmesan

For your mise-en-place, start by frying your chorizo and leave it aside, chop the garlic and fresh chillies. Heat your wok on medium to high heat with rice bran oil and begin frying the garlic and fresh chillies, when the garlic begins to colour add the prawns; sauté them for a minute. Adjust your heat to medium to low heat and add the creme and leave to simmer for a couple of minutes before adding the agave syrup, drizzle white wine and chicken stock. Add seasoning, chorizo, cut cherry tomatoes, sun dried tomatoes, basil leaves. Finally, cook your spaghetti in a large pan of salted boiling with a little bit of olive oil water. When the pasta is ready, drain it in a colander. Toss the spaghetti with the sauce, topped with rocket leaves and grated parmesan.