The other day I made some feta and spinach fritters and found myself with leftover ingredients to use up. I found this recipe here and decided to try it. However, I ended up changing the recipe a little bit as it was one of those days when time just seems to disappear on you and I was getting hungry. I decided not to roast the tomatoes separately and to add some dried herbs in as well. I was pleased with how it turned out – a quick, simple and tasty pasta dish.
Spinach, chorizo, feta and tomato spaghetti
4 Tbsp olive oil
250g punnet cherry tomatoes, halved
350g dried spaghetti
2 chorizo sausages, sliced
150g baby spinach leaves
100g traditional feta, crumbled
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/4 tsp dried marjoram
1/4 tsp dried thyme
Cook the spaghetti in a large pot of salted boiling water.
While the spaghetti is cooking, put 2 Tbsps of olive oil in a frying pan and put it over a medium high heat. Add the chorizo to the pan, cooking until browned (about 3-5 minutes). Then lower the heat to low and add in the tomatoes, black pepper and dried herbs. Cook for another 1-2 minutes until the tomatoes soften, but still retain their shape. Turn off the heat.
Drain the spaghetti once cooked, leaving a little bit of the cooking water with the pasta in the pot. Stir in the remaining 2 Tbsps of olive oil and put the spinach in. Toss the spaghetti with the spinach until it has wilted.
Add the chorizo and tomato mixture to the pasta as well as the feta. Mix it all together and serve.