Chorizo, Tomato, Rocket and Black Olive Penne

This quick recipe makes for a tasty lunch or dinner. Loaded with smoky chorizo, sweet cherry tomatoes and fiery rocket it's a flavour-packed dish.

In the Mood for Food
From the book In the Mood for Food


Just because this uses only a few ingredients, doesn’t mean it’s short
of flavour.

Serves 2
Cook time: 15 min


200-300g penne
olive oil
125g chorizo, sliced
250g cherry or baby plum tomatoes, halved
2 tsp balsamic vinegar
about 50g of rocket
2-3 tbsp tapenade
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.

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