A short and sweet post about one of my current favourite pasta recipes. This has become one of our favourite Summer dishes over the past weeks. It’s a warm pasta dish and there’s not much cooking required. Excellent for one of those hot days that you don’t want to do much cooking but a salad is just not substantial enough. Unfortunately I can’t claim credit for its recipe. This is one of the recipes from one of my magazines I’m subscribed to this year and it’s a really good one. Of course you can use any pasta but I find the short pasta works much better.
Pasta for Two (and maybe leftover for the lunchbox the next day)
- 10 green prawns, shelled
- About 10 cherry tomatoes, halved
- 1/4 Spanish onion, very thinly sliced
- 1 chorizo (from the deli but I’m sure fresh works as well), thickly sliced
- 1/2 cup Kalamata olives, pitted
- 2-3 servings cooked penne
- Plenty of chopped fresh parsley to serve
Start by cooking your pasta according to packet instructions until al dente. Meanwhile in a non-stick drying pan, fry the chorizo slices until slightly browned. Toss in the prawns and stir until they are cooked. Add the cherry tomatoes and remove from the heat immediately. Add the cooked pasta with a little bit of cooking water and stir. Toss in the olives and onion slices. Sprinkle with lots of parsley. Serve.
So simple and good.