Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 2-4 people
2 dry cured Portuguese style chorizo sausages, sliced
1/4 cup olive oil
1 large shallot (or 2 small), diced
4 garlic cloves, smashed with the back of a knife (just to break them)
1 cup marinated kalamata olives
250 grams grape tomatoes
salt to taste
handful of chopped fresh basil and dill
feta cheese for serving
In a large pan add the chorizo over medium heat and fry until starting to brown. Pour in the olive oil and lower heat to medium low, then add in the shallots and garlic. Sauté with the chorizo until onion softens and garlic starts to brown. Add the tomatoes, and continue to sauté until tomatoes start to blister and open, stirring often. Season with salt then remove from heat. Mix in the fresh herbs.
Meanwhile, cook pasta according to package directions. Once cooked and drained toss with chorizo mixture then serve with feta cheese.