Ingredients
- 1 nest of fine egg noodles
- 30g chorizo
- 3-4 spring onions
- Β½ tsp fennel seeds, lightly crushed
- 100ml tomato passata
- 3-4 shredded basil leaves
Accompaniment
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Method
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1
Put the chorizo, onions and fennel in the pot with the noodles. Season the passata well, add the basil, and put in a small jar separately. When ready to eat, pour boiling water over the noodles to just cover, add the passata and leave for 5-6 minutes. Stir and eat.
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