chorizo and olive pasta

A meal drawn together from store cupboard items, with a few fresh ingredients thrown in, is financially, nutritionally and palatably rewarding.

Think of all of the delicious treats that a deli offers, and you basically have the running sheet for this dish. With a couple of chorizo sausages on hand in the freezer and a healthy patch of parsley in the garden, this is my go to on a busy week night.

The crowing glory of this pasta pull-together is that is tastes even better after a night spent sealed up in the refrigerator. So prepare it the night before, and just as you land in the door on the following evening, right before it’s time to drive away again for the night shuttle service, a sumptuous meal awaits.

300g penne pasta (or whatever is you prefer/have on hand)
olive oil
2 chorizo sausages, sliced
1/2 jar sun-dried tomatoes, sliced into strips
handful pitted black olives, sliced in half
8 cherry tomatoes, sliced in half
small block of feta
generous bunch of continental parsley, chopped
sea salt and cracked black pepper

  1. Fill a large pot with salted hot water and bring to the boil. Add pasta and cook according to instructions on pack.
  2. Meanwhile add a dash of olive oil to a large frying pan and brown the chorizo on both sides.
  3. Add all of the remaining ingredients and pan fry for 5-10 minutes, with a liberal dousing of olive oil. Season with salt and pepper.
  4. Drain pasta and return to pot. Add contents of frying pan to pasta and mix through. Crumble feta over the top and mix again.
  5. Serve with extra parsley as garnish.

Postscript: You’ll notice that the quantities in this recipe are a bit ‘loose’. This is how I construct it and I’m sure you will give it your own twist.

pasta sauce in the pan


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