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Spaghetti with roasted tomatoes and chorizo
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Cut the tomatoes in four and the onions into thin parts.
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Cut the red pepper into thin strips and the chorizo into thin slices.
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Finely chop the oregano.
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Divide the tomatoes into a roasting pan and scoop the onion tarts, pepper strips, chorizo slices and oregano through them.
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Sprinkle some salt and freshly ground black pepper over it and sprinkle the olive oil over it.
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Slide the roasting pan into the oven and roast the tomatoes for 20-25 minutes until soft and almost become a sauce, shovel them regularly.
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Boil the spaghetti in a pan with plenty of boiling water with salt in 10-12 minutes al dente.
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Drain the spaghetti and spread the pasta over warm deep plates.
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Spoon the tomatoes with chorizo over them.
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Grate the Parmesan cheese above it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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