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Ingredients
- Vegetable oil, for frying
- 1 cup basil leaves
- 3 chorizo, thinly sliced
- 500g truss cherry tomatoes
- 400g pappardelle
- 2 tablespoons olive oil
- 1 tablespoon finely grated lemon rind
- 1 clove garlic, crushed
- sea salt and cracked black pepper
- 2 x 125g buffalo mozzarella, torn
- Finely grated parmesan, to serve
Method
Preheat oven to 200 degrees. Heat the oil in a small saucepan over high heat. Carefully add the basil leaves a few at a time, as they may spit, and fry until crisp. Drain on absorbent paper and set aside.
Place the chorizo and tomato on a baking tray lined with non-stick baking paper and roast for 15 minutes or until chorizo is golden. While the chorizo is roasting, cook the pasta in a saucepan of salted boiling water for 10 to 12 minutes or until al dente. Drain and keep warm.
Add the olive oil, lemon rind and garlic to the pan and cook for 1 minute. Return the pasta to the pan with the chorizo, tomato, salt and pepper and toss to combine.
Divide the pasta between plates and top with the mozzarella, parmesan and fried basil leaves to serve.
