Method
Preeat the oven to 160C. Line a baking sheet with baking paper, toss the tomatoes with 1 tsp olive oil, salt pepper and oregano. Roast for 30-40 minutes until they are soft and starting to colour.
Meanwhile cook the pasta in boiling salted water, according to pack instructions. In a large frying pan, heat 2 Tbspn Olive oil over a medium- high heart. Add the Chorizo Sausies and cook for 8 minutes until browned and starting to caramelise. Add a little more oil and garlic and cook for 1 more minute. Add the roasted tomatoes along with any juices from the baking tray, and the drained pasta. Stir to combine and cook for 1 further minutes. Remove from heat and then add cheese and fresh basil, Season with salt and freshly ground pepper then serve and enjoy!
Ingredients
- 3-400g cherry tomatoes, sliced in half
- 1/4 cup olive oil
- 1 clove garlic finely chopped
- salt & pepper to taste
- 1/2 tsp dried oregano
- 350g penne
- 330gm pack Food Nation Spanish 'chorizo' Super Sausies cut into 2 cm chunks
- 1/2 cup basil leaves
- 100gm soft goats cheese crumbled
