PENNE WITH CHORIZO, SUN-DRIED TOMATOES, BLACK OLIVES
400g of penne
250g chorizo cut into small cubes
75g coarsely chopped black olives
75g coarsely chopped sun-dried tomatoes
2 tablespoons of sundried tomato pesto
2 tbsp olive oil
1 tbsp butter
-1 tbsp. Firebarns Original
-1 finely chopped French shallot
Salt and pepper to taste
Serve with parmesan shavings and chopped parsley
Preparation for 2 persons:
Cook pasta in lightly salted boiling water until "al dente". Drain and set aside.
In a frying pan, melt half the butter and olive oil. Add half of the chorizo, black olives and sun-dried tomatoes. Sauté over medium heat for about 5 minutes or until the chorizo is lightly roasted.
Add half the pasta, pesto, and Firebarns Original. Mix well, season with salt and pepper and sauté over medium-high heat for 4-5 minutes.
Serve on a plate and keep warm. Repeat steps forsecond serving.
Serve with Parmesan shavings and chopped parsley.