Pasta with chorizo, sun dried tomatos, spinach and Gouda

The primary taste tester was whinging about being hungry, ignoring her was no longer effective as she'd got out of bed and brought the whinging into the kitchen. Some sort of quick pasta dish was in order. My friend Tomasi, an Italian who I knew in Melbourne, taught me his rules to knock up improvised pasta dish which I still go by today. Just one rule really, use 3 ingredients, not including the onions which are cooked for long time in olilve oil. It helps if you've some idea the ingredients will go together. I normally google for recipes based on what I'm thinking of using, if I get hits I assume I'll be safe. I had some Chorizo from the farmers market, quite a spicey one, some sun dried tomatos and a little spinach in the garden (perpetual spinach hence still being active in January, I think it's actually leaf beet).

This is the recipe, or there abouts.

Half a medium onion
Chorizo, finly sliced, about 60g
About 7 pieces of sundried tomato, roughly chopped
A handful of fresh spinach
Shavings of gouda to garnish
2 to 3 tsp dried basil

It was pretty lush. I finely chopped the onion and fried in a few tbsp of olive oil for about 10 mins, then got the water on for the pasta. When the pasta went in I added the sundried tomatos and a few tsp of dried basil. About 5 mins before the pasta was done I put the chorizo in with the onions and finally added the spinach in for the last couple of minutes. Once drained and rinsed I put the pasta in with the sauce, drizzled a little more olive oil over and served it with shavings of gouda.

I think technically Tomasi would have insisted that was actually 5 ingredients, skipping the gouda and basil may have been more authentic, but it seemed to work well enough to me. A cup of tea and some crusty bread to accompany it would have been nice, maybe next time.