Tasty, easy and very Christmassy, this red- and green-flecked pasta dish makes an excellent Christmas Eve supper. Serve it with good bread and a salad any time you want something simple and delicious.
- 8 medium tomatoes or equivalent quantity of cherry tomatoes
- 1 whole head of garlic
- 2 - 3 tbsp olive oil
- 500 gms dried spaghetti (or penne or orzo)
- 2 sml dried chorizo, chopped into small pieces
- a couple of generous handfuls of parsley, chopped
Preheat the oven to 180°C.
Cut the tomatoes in half, cut out cores and place into a roasting pan with the garlic head. Drizzle with oil, then roast for about 40 minutes. The tomatoes will be soft and dark and the garlic will give when squeezed.
Boil the pasta according to the packet instructions then drain, reserving around one-third of a cup of the starchy cooking water.
To serve, heat a drop of oil in a large pan and toss in the chopped chorizo. When heated, add the semi-roasted tomatoes. Slice the top off the garlic head and squeeze the soft garlic into the pan. Add the pasta along with the reserved water and toss thoroughly to break up the tomatoes. Mix through the parsley and serve.
This dish can be served cold as a salad if made with penne or orzo.
For best results when chopping parsley, place the chopped parsley on to a clean tea towel, then twist the towel tightly to squeeze out any excess moisture. The parsley will be bright green and much easier to sprinkle and stir through.