Mario Batalis Spaghetti

🥘 Ingredients

• basil
  1 bunch
• fresh pork chorizo
  ¼ cup
• garlic
  ½ clove
• heirloom grape tomatoes
  1 c
• jalapeño
  1 unit
• olive oil
  1½ tbsp
• parmesan cheese
  ½ cup
• pepper
  1 tsp
• salt
  1 tsp
• spaghetti
  8 oz

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice garlic . 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 heirloom grape tomatoes .

   garlic: ½ clove, basil: 1 bunch, jalapeño: 1 unit, heirloom grape tomatoes: 1 c
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve a few big splashes of pasta cooking water, then drain.

   spaghetti: 8 oz
3. 

   3

   While pasta cooks, heat 1½ TBSP olive oil in a large pan over medium heat. Add garlic, basil stems, and fresh pork chorizo , breaking up meat into pieces. Cook, stirring, until chorizo is browned, ⏱️ 4 minutes . Add jalapeño and cook until fragrant, ⏱️ 30 seconds .

   olive oil: 1½ tbsp, fresh pork chorizo: ¼ cup
4. 

   4

   Add tomatoes to pan. Cook until slightly softened, ⏱️ 3 minutes . Season with salt and pepper . 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.

   salt: 1 tsp, pepper: 1 tsp
5. 

   5

   Toss everything in pan until evenly combined and spaghetti is coated, ⏱️ 1 minutes . Remove from heat. Add basil leaves and parmesan cheese (reserving a little of each for garnish) and toss until well-combined and cheese has melted slightly.

   parmesan cheese: ½ cup
6. 

   6

   Divide pasta between plates. Finish with a drizzle of olive oil, then garnish with reserved basil leaves and parmesan and serve.