Cook the penne in boiling salted water until al dente.
Heat a drop of olive oil in a large frying pan and fry the chorizo until crisp.
Add the tomatoes, chilli flakes and balsamic vinegar. Cook briefly until the tomatoes are starting to break down. Drain the pasta, return to the pan and add the chorizo mixture, along with the tapenade and freshly ground black pepper.
Toss together until everything is mixed. Leave to cool, then add the rocket leaves and transfer to a couple of sandwich boxes.
Keep in the fridge until needed, and give everything a mix before eating.
|Black Olive Tapenade||2tbsp|
|Pinch Dried Chilli Flakes|
|Cherry Tomatoes, Halved||200g|
|Thin Sliced Chorizo, Cut In ½||100g|
TOP TIP: This recipe is just as tasty served hot for your evening meal – make double so you can have the leftovers for lunch the next day
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.