- 400g spaghetti
- 2 chorizo, finely sliced
- 1 red onion, finely sliced
- 4 cloves garlic, minced
- 2 Tbsp extra virgin olive oil
- ¼ cup green olives, chopped
- salt flakes and freshly-milled black pepper
- 1 bunch parsley, sliced
- ½ bunch basil sliced
- ¼ cup grated parmesan
- 1 cup ricotta, crumbled
- 2 limes, juiced
1 Cook the pasta in a large saucepan of rapidly-boiling salted water according to manufacturer’s instructions, until al dente. Drain well.
2 Meanwhile, fry the chorizo in a medium saucepan over a moderate heat for 5 minutes, until lightly browned. Mix in the onion, garlic and olive oil and cook for 1 more minute. Season with salt and pepper.
2 Fold in the herbs, cheese and juice, then toss in the pasta. Mix well, then serve.