Ingredients

Method

• 1 onion, chopped
• 2 T olive oil, plus extra for drizzling
• 2 garlic cloves, crushed
• 1 x 400 g cherry tomatoes can
• 100 g feta, crumbled
• 250 g spaghettini, cooked until al dente
• 70 g Woolworths Spanish chorizo chunks
• 30-40 g fresh rocket
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Soften the onion in 2 T olive oil. Stir in the garlic. Add the cherry tomatoes and their juice. Simmer over a fairly brisk heat for 5–10 minutes to reduce, stirring now and again. 

Stir in the feta and simmer until it has melted. Mix with the pasta. If necessary, loosen with a little pasta water. Add the chorizo and and rocket, then check the seasoning. Drizzle with a little olive oil before serving.

First published in the May 2014
issue of TASTE magazine.

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