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Chorizo, Tomato, Rocket and Black Olive Penne

by Jo Pratt from In the Mood for Food

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.


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

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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

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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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