Pasta
Tapenade
Bread
Cook the pasta till al dente, chop the chorizo into cubes
and fry till crisp set aside, make the tapenade by blending the garlic, olives,
olive oil, capers, fresh basil, and lemon juice. Drain the pasta and add the
chopped sun-dried tomatoes, tapenade and balsamic vinegar and mix. Create a bed
of salad using the rocket add the pasta and sprinkle with crispy chorizo and
thin slices of parmesan.
This Mediterranean pasta salad is perfect all year round, but its ideal in the spring, summer, and autumn. This is a great dish for a midweek meal as most of the ingredients are stored in the pantry.
This is a very strong flavoured dish is probably best for
adults, so an ideal meal for two or perfect if you’re looking to cook something
just for yourself. It is cheap to make and full of flavour so ideal if you’re
on a budget.
The olives and capers give this pasta a strong umami flavour,
the chorizo adds spicy and crunch, while the sun-dried tomatoes add a touch of
acidity and sweetness.
This recipe is so full of flavour it is probably best served
on its own or with garlic bread or crusty continental bread
Black olives and chorizo compliment each other perfectly,
the strong flavours are matched with the peppery rocket, the ingredient that
takes this dish to another level is the addition of the sun-dried tomatoes.
Tapenade is a paste made from olives, capers and anchovies it originates from the provinces in France, and is in fact the provincial word for capers, it is traditional eaten as a spread on crusty bread
This recipe is from one of our favourite chefs Jo Pratt
