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Honeycomb Tomato Linguini with Corizo

Published: 1st January 1970


  • 450 gr fresh linguini pasta
  • 175 gr spicy chorizo cubed
  • 3 garlic bulb sliced
  • 1 red onion, finely chopped
  • 4 tbsp olive oil
  • 15 honeycomb tomatoes
  • Handful Basil
  • Parmesan shavings for garnishing
  • Salt & pepper


  1. Heat the olive oil in a frying pan, and sauté the onion until cooked and translucent. Then add the chorizo and the garlic, stir until golden
  2. Boil a pan of water to cook the pasta
  3. Add the tomatoes to the frying pan and gently stir
  4. Add the cooked pasta to the frying pan and mix well slowly
  5. Season to taste

To serve

Place the pasta in a large bowl and garnish with parmesan shavings and basil leaves



This dish can simply be vegetarian by not including the chorizo. Enjoy!

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