PASTA PERFECT!

Try these family favourites with a lighter twist

- JESS MEYER

Tomato and chorizo spaghetti

SERVES 4

This easy pasta sauce is healthier than shop-bought, and far tastier too.

PREP TIME: 10 MINS COOK TIME: 2 HRS CALS: 490 FAT: 8G SAT FAT: 2.5G CARBS: 82G

YOU WILL NEED

2 x 400g tins chopped tomatoes 2tbsp tomato puree

Itsp caster sugar

120g finely chopped chorizo

4 garlic cloves, very thinly sliced 4 fresh oregano sprigs, or a pinch dried oregano

400g dried linguine or spaghetti 1 Yatbsp olive oil

50g rocket leaves

Itsp balsamic vinegar

2tbsp finely grated Parmesan, to serve

HOW TO DO IT

1 Tip the tomatoes into a medium saucepan. Half-fill each tin with water, swirl to rinse, then add to the tomatoes.

2 Stir in the tomato puree, caster sugar, chorizo, garlic and oregano. Bring to a simmer, then partially cover with a lid and cook very gently for 2 hrs until thickened. Season to taste.

3 Cook the pasta in a large pan of salted boiling water, according to the pack instructions. Drain and return to the pan. Stir in the sauce and 1tbsp oil.

4 Toss the rocket with the balsamic vinegar and remaining olive oil and serve with the pasta, along with the grated Parmesan.

TIP BATCH-COOK THE SAUCE AND FREEZE IN PORTIONS FOR UP TO SIX MONTHS. DEFROST THOROUGHLY, REHEAT UNTIL PIPING HOT, THEN SERVE.