2 tablespoons olive oil
4 onions - peel and finely chop
4 cloves garlic - peel and finely grate
250 g Spanish chorizo - peel and cut into half moon slices of 0,5 centimetre
400 g cherry tomatoes - cut in half - rinse before use
120 g parmesan cheese - Parmigiano reggiano, finely grate
4 handfuls basil - keep some for final decorationbasil - final decoration
480 g fusilli pasta - dry
1 litre water
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
