Penne with Chorizo

This pasta is overflowing with Mediterranean flavours. The combination of chorizo, fresh tomato, olives and basil mean this dish is guaranteed to make it onto your regular recipe list.

Method

1. Cook the penne in a large saucepan of salted, boiling water until 'al dente, ' 8-10 minutes.

2. Meanwhile, heat the olive oil in a large saucepan set over a moderate heat until hot. Add the garlic, saute for 30 seconds, and then add the chorizo.

3. Continue to cook for 2-3 minutes until starting to brown and crisp at the edges. Add the baby plum tomatoes and olives, and cook for a further 3 minutes.

4. Drain the penne well and add to the saute pan, tossing and stirring to mix. Season to taste with salt and pepper.

5. Remove from the heat and stir through the basil leaves. Divide between bowls and serve.

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Ingredients

• 450 g | 8 cups penne
• 1 tbsp olive oil
• 1 clove garlic, minced
• 150 g | 1 cup chorizo, skin removed and sliced
• 150 g | 1 cup baby plum tomatoes

• 100 g | 2/3 cup Kalamata olives, pitted and halved
• 1 small bunch basil, leaves picked
• salt
• freshly ground black pepper

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