SIMPLE CHORIZO AND TOMATO LINGUINE WITH ROCKET

The classics are often the best, and this recipe is perfect for when you’re craving a comforting bowl of tasty pasta. The sauce can be easily prepared in advance, and will fill your home with the warming aroma of sweet tomatoes as it cooks. Wonderful.

SERVES 4

✣ 2 x 400g tins finely chopped tomatoes

(we used Mutti)

✣ 2tbsp tomato purée

✣ 1tsp caster sugar

✣ 120g pack chorizo crumbs or finely diced chorizo

✣ 4 garlic cloves, very thinly sliced

✣ 4 fresh oregano sprigs

✣ 400g (14oz) linguine

✣ 1½tbsp extra virgin olive oil

✣ 2tbsp finely grated Manchego or Parmesan

✣ 50g (1¾oz) wild rocket

✣ 1tsp balsamic vinegar

1 Tip the tomatoes into a medium-sized saucepan. Half fill each tin with water, swirling to rinse, then add to the tomatoes. Stir in the tomato purée, caster sugar, chorizo, garlic and oregano. Bring to a simmer, then partially cover with a lid and cook very gently for 2 hrs until thickened, removing the lid for the final 30 mins if necessary. Season to taste.

2 Cook the pasta in a large pan of boiling, lightly salted water according to the packet instructions. Drain well and return to the pan. Stir in the sauce and 1tbsp oil, tossing to coat evenly.

3 Divide between bowls and sprinkle over the grated cheese. Lightly dress the rocket with the balsamic vinegar and a little more oil, and arrange on top of the spaghetti. Allow each guest to fold the rocket into the linguine before eating.