1

To make the tomato sauce, mist a large pan with cooking spray and set over a low heat. Add the onion to the pan, then fry for 6-8 minutes, until soft. Then add the garlic and cook, stirring for 1 minute. Stir in the tomato puree, cook for 2 minutes then add the chopped tomatoes, thyme, balsamic vinegar and agave syrup. Bring to the boil, then reduce to a simmer and cook for 30 minutes, or until you have a thick rich sauce.

2

Heat a dry frying pan over a medium heat and add the chorizo. Fry for 3-4 minutes, or until the chorizo releases oil and starts to crisp up. Add the garlic and cook for 1 minute, then remove from the heat and let cool. While it’s cooling, tear the ciabatta into chunks and add to a food processor with the lemon zest and thyme, along with the chorizo and garlic. Blitz to a crumb then put in a bowl and season. Preheat the oven to 200°C, fan 180°C, gas mark 6 Meanwhile, put the chorizo crumb on a baking tray and heat in the oven for 6-8 minutes, or until crisp.

3

Cook the spaghetti in a pan of boiling water to pack instructions, then drain and set aside, reserving half a cup of the pasta cooking water.

4

To serve, toss the spaghetti with the tomato sauce, adding a little of the pasta water for a thinner sauce. Divide the pasta between bowls and scatter over the chorizo crumb and some thyme leaves to serve.