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They come in punnet, tomato medley is a colourful array of small tomatoes in various flavours, sizes and colours.
It usually includes cherry, grape, mini roma, tear drop and kumato varieties.
Preparation 10 mins | Cooking 12 mins | Serves 4
400g dried spaghetti
1 tbs olive oil
2 chorizo sausages, finely diced
400g tomato medley, halved lengthways
(chop larger tomatoes)
3 garlic cloves, finely chopped
½ small bunch rocket, trimmed
125g Greek feta cheese, roughly crumbled
⅓ cup pitted kalamata olives
2 tbs extra virgin olive oil
Ground black pepper
STEP 1 Cook spaghetti in a large saucepan of boiling water, following packet directions, until al dente.
STEP 2 Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Add chorizo and cook, tossing often, for 5 minutes until golden and crisp. Transfer to a plate lined with paper towel. Add tomatoes and garlic to the pan, cook, tossing often, for 4-5 minutes until very tender.
STEP 3 Drain spaghetti and return to the pan. Add tomato mixture, chorizo, rocket, feta, olives and extra virgin olive oil. Season with pepper to taste. Toss over low heat until hot and well combined and serve.