Spiced Filini Pasta with Chorizo
1 cup coarse fresh breadcrumbs
1 250g, skinned and sliced
180g jar, drained
1 ½ Tbsp, drained
Sea salt and freshly ground black pepper
Add half of the EVO into a saucepan over a medium heat. Combine paprika and breadcrumbs and gently fry until crunchy. Set aside. Cook the filini in a large pot of salted boiling water for 4 minutes until al dente. Drain and set aside.
Heat the remaining EVO in a large saucepan over a medium heat, add chorizo and sauté until lightly browned. Drain off excess fat and add olives and capers. Toss together and cook for a further 3 minutes. Add cooked filini, pesto, salt and pepper to the pan and toss to combine.
To serve, scatter breadcrumbs over the top of the pasta. Add rocket leaves if desired.
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