Feed your appetite for cooking with Penguin’s expert authors
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.
Introduction from Jo Pratt
Just because this uses only a few ingredients, doesn’t mean it’s short of flavour.
Ingredients
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
Method
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.
Reviews
3 out of 5 stars
1 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
1 Comment