Chorizo, Tomato, Rocket and Black Olive Penne
Just because this uses only a few ingredients, doesn’t mean it’s short
|250g||cherry or baby plum tomatoes, halved|
|2 tsp||balsamic vinegar|
|about 50g||of rocket|
|freshly ground black pepper|
Cook the penne until al dente.
While the pasta is cooking, heat a drop of olive oil in a frying pan and fry the chorizo until crisp. Add the tomatoes and balsamic vinegar. Cook briefly until
the tomatoes are starting to break down.
Drain the pasta, tip in the sauce and toss together with the rocket leaves and tapenade. Season with black pepper and divide between two bowls.