McMoe's Sliced ​​Noodle Pan with Tomatoes and Chorizo

Ingredients for 2 servings:

• 100g chorizo
• 1 chili pepper(s)
• 250 g cherry tomatoes
• 3 spring onions
• 2 stalks of coriander or flat-leaf parsley
• 2 stalks of basil
• 1 ½ tbsp ajvar
• 3 tbsp dry sherry
• 175 ml vegetable stock
• 175 ml beef broth
• 2 bay leaves
• 160 g pasta (sliced ​​pasta)
• some sea salt and pepper, colored or black from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel the chorizo ​​and slice diagonally into thin slices. Clean the chili pepper, cut it lengthwise, remove the seeds, rinse it, and cut it into fine rings. Wash the cherry tomatoes, halve them, and remove the stems. Clean the spring onions, rinse them, and slice them into rings. Rinse the coriander or parsley and the basil, shake them dry, and roughly chop the leaves. Fry the chorizo ​​slices in a large, high, heated pan until crispy. Then remove them and drain on kitchen paper. There should be no more than 2 tablespoons of cooking fat in the pan. Sauté the spring onion rings. Add the ajvar and sauté briefly. Deglaze with sherry, vegetable stock, and beef stock, and add the bay leaves. Stir in the chives and simmer for about 4 minutes, stirring occasionally. Add the cherry tomatoes and sauté for about 2 minutes. Then remove the bay leaves, add the chorizo ​​slices, and season gently with a little sea salt and a few grinds of mixed or black pepper. Sprinkle with the chopped herbs and serve.