Ingredients
- 50ml olive oil
- 1 clove of garlic, peeled and sliced
- 80g chorizo, peeled and sliced
- A sprig of rosemary
- 12 mixed cherry tomatoes, halved
- 10 green olives, pit removed and roughly chopped
- 100ml cream
- 250g orecchiette pasta (penne or rigatoni will also do)
- 50g of Parmesan, grated
- Salt and pepper
1 Cook the garlic, chorizo and rosemary gently in the olive oil for three to four minutes until the oil secretes from the chorizo and the garlic turns gently golden.
2 Remove from the heat, remove the rosemary and add the tomatoes and olives. This can all be done ahead of time.
3 Cook the pasta as per packet instructions.
4 Bring the chorizo mix up to a simmer.
5 Drain the pasta, reserving a half cup of the cooking water and stir this through the pasta along with the cream and the chorizo mixure. Season with salt and pepper.
6 Divide into warm bowls and sprinkle the grated Parmesan over the top.
