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Published January 31st 2012
When it comes to cooking, I'm usually a more 'leave it to the experts, I'll take care of the dishes' kind of girl. My grandmother recently expressed amazement to discover my lack of cooking skills, and was interested to know if my future husband was aware of this specific downfall. Being that he does most of the cooking in our house, I'll go out on a limb and say he's aware. I am making an effort, however, so when I discover something that's fast and easy to whip up, as well as delicious, it becomes an instant favourite. Pasta is a simple thing to throw together, and isn't boring if you add a few other ingredients. Roasted chorizo and cherry tomato pasta is one of my favourites.
I use about 300 grams of pasta shells, but this recipe would also work with spaghetti, or any other pasta you prefer. You'll need two chorizo (I got mine from the deli at Coles), as well as a handful of basil leaves, a punnet of cherry tomatoes, 1/4 of a cup of mozarella cheese, one tablespoon of lemon rind, one ground clove of garlic and some olive oil.
Finely slice the chorizo and put it with the whole cherry tomatoes in a dish and bake in a medium oven for about fifteen minutes. While this is roasting, get a pot of water on the boil and cook your pasta. Strain and set aside. Mix your garlic and lemon rind together with a bit of olive oil in a pan over low heat. Add some salt and pepper, and then mix in the roasted chorizo and cherry tomatoes, a handful of basil leaves, mozarella cheese and the pasta. Stir it all together and add a squeeze of lemon juice. Serve it in a big bowl with parmesan cheese sprinked over the top, and a cold glass of white wine on the side.