Mario Batali's Spaghetti
with Fresh Tomatoes, Chorizo, and Basil
- Wheat
- Milk
Even the best recipes get even better when you're cooking for a good goal. Mario Batali's vibrant spaghetti dish was specially crafted for EAT (RED) SAVE LIVES. Featuring juicy, warm heirloom tomatoes, browned and crisped chorizo, and pasta cooked to a perfect al dente, it’s hearty, satisfying, and can be adjusted to match your ideal level of heat. As Mario says, Ain’t it delicious when good food does great things?
Ingredients
½ clove
Garlic
½ ounce
Basil
1 unit
Jalapeño
4 ounce
Heirloom Grape Tomatoes
6 ounce
Spaghetti
(Contains: Wheat)
¼ cup
Fresh Pork Chorizo
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
5.5 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice ½ clove garlic (use the rest as you like). Pick basil leaves from stems. Roughly chop leaves and stems, keeping them separate. Thinly slice jalapeño until you have about 2 tsp, removing ribs and seeds for less heat. Halve tomatoes.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, about 9-11 minutes. Reserve a few big splashes of pasta cooking water, then drain.
While pasta cooks, heat 1½ TBSP olive oil in a large pan over medium heat. Add garlic, basil stems, and ¼ cup chorizo (about ⅓ of the package), breaking up meat into pieces. Cook, stirring, until chorizo is browned, 3-4 minutes. Add jalapeño (to taste) and cook until fragrant, about 30 seconds.
Add tomatoes to pan. Cook until slightly softened, about 3 minutes. Season with salt and pepper. Add drained spaghetti to pan along with a splash of pasta cooking water. TIP: Add just enough pasta cooking water to loosen things up—the starches will help everything adhere to the noodles and give the dish a beautiful consistency.
Toss everything in pan until evenly combined and spaghetti is coated, about 1 minute. Remove from heat. Add basil leaves and Parmesan (reserving a little of each for garnish) and toss until well-combined and cheese has melted slightly.
Divide pasta between plates. Finish with a drizzle of olive oil, then garnish with reserved basil leaves and Parmesan and serve.
