MARIO BATALI’S SPAGHETTI
with Fresh Tomatoes, Chorizo, and Basil
PREP: 5 MIN
TOTAL: 25 MIN
TOOLS: Large Pot, Strainer, Large Pan
INGREDIENTS(2 Person/4 Person= Garlic(½ Clove/1 Clove), Basil(½ oz/½ oz), Jalapeno(1/1), Heirloom Grape Tomatoes(4 oz/8 oz), Spaghetti(6 oz/12 oz), Fresh Chorizo(¼ Cup/½ Cup), Parmesan Cheese(¼ Cup,¼ Cup), Olive Oil(5½ TBSP/11 TBSP)
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.
TWO: COOK PASTA
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.
THREE: COOK CHORIZO
While pasta cooks, heat 1½ TBSP olive oil in a large pan over medium heat. Add garlic, basil stems, and ¼ cup chorizo(about 1/3 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.
FOUR: COOK TOMATOES AND ADD PASTA
Add tomatoes to pan. Cook until slightly softened, about 3 minutes. Season with salt and paper. 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.
FIVE: TOSS PASTA
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.
SIX: PLATE AND SERVE
Divide pasta between plates. Finish with a drizzle of olive oil, then garnish with reserved basil
leaves and parmesan and serve.