It's a staple of many runners' diets, but spaghetti can quickly become boring. Spice it up with the intense flavours, colours and nutrients of chilli, tomatoes and black olives. The red wine provides an extra tang, but teetotallers can leave it out or replace it with stock.
Preparation: 25 minutes
- 225g chorizo sausage, chopped
- 1 red onion, peeled and chopped
- 1 clove garlic, chopped
- 15g fresh rosemary, chopped
- 1/2 tsp dried chilli flakes
- 150ml red wine
- 400g tinned chopped tomatoes
- 2 tbsp tomato puree
- 225g spaghetti
- 50g kalamata olives, pitted and halved
- 20g fresh flat leaf parsley, roughly chopped
1 Bring a large pan of salted water to the boil. Meanwhile fry the chorizo over a low heat for three to four minutes, until the oil has run out of the sausage. Discard all but two tablespoons of the chorizo oil.
2 Remove the leaves from the rosemary stalks and finely chop. Add the onion, garlic and rosemary and cook for three minutes. Then add the chilli, wine, tomatoes and tomato puree, and bring to the boil, stirring occasionally. Cover and simmer for five minutes, then simmer uncovered for a further five minutes.
3 Add the spaghetti to the boiling salted water, return to the boil, and then simmer for 10 minutes. Drain well and add to the sauce in the pan.
4 Add the olives and parsley to the spaghetti and toss until well mixed.
Many thanks to fresh-herbs.co.uk for supplying this recipe.