Chorizo, Chargrilled Vegetable & Pasta Bake
1 tbsp olive oil
½ x 25g pack fresh basil, shredded
400g can chopped tomatoes
1 red pepper, deseeded & sliced
½ aubergine, sliced
150g penne pasta
60g mozzarella, torn into pieces
125g chorizo, halved lengthways & sliced
Serves 2
1. Preheat oven to 200°C, gas mark 6.
2. Heat half the oil in a medium pan, add half the basil and cook for 30 secs. Add the tomatoes and simmer for 5 mins. Season.
3. While the sauce is cooking, brush the pepper & aubergine slices with the remaining oil and fry on a non-stick griddle (or frying pan) for a few minutes until charred & cooked through.
4. Meanwhile, cook the pasta according to pack instructions.
5. When pasta is cooked, mixed with the sauce and sliced vegetables. Turn into an ovenproof dish. Tuck the slices of chorizo in the top, scatter over the mozarella and remaining basil.
6. Bake for 15 mins until the top is golden.
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