Serves 4

Prep time: 10 mins | Cooking time: 20 mins

Ingredients

350g penne pasta

100ml extra virgin olive oil

1 chorizo sausage, chopped

2 garlic cloves, chopped finely

1 punnet cherry tomatoes

150ml white wine or chicken stock

400g can chopped tomato

1 cup (120g) fresh or frozen peas

12 leaves fresh basil, torn

2 tbs fresh tarragon, torn (optional)

Fresh parmesan, grated

Extra virgin olive oil, extra

Salt and pepper, to taste

Method

1. In a large pot, place water on to boil. When boiling add 1 tbs of salt and then add the penne pasta. Put the timer on for 8-10 minutes, or whatever your pasta packet says is appropriate for al dente (cooked but still a little firm). When the pasta is cooked, drain and reserve 1⁄4 cup (60ml) of the water for later use (optional).

2. Meanwhile, in a frying pan, add the oil and heat to medium heat. Add the chorizo and cook on medium heat.

3. Add the garlic and cherry tomatoes to the pan and fry for 2 minutes. Carefully add the white wine or chicken stock and cook for another 2 minutes or until the liquid is almost evaporated. Add the chopped tomato, peas and the reserved water from the pasta (optional) and simmer for 3-4 minutes. Add the cooked pasta and heat for 2 minutes. Add the basil and tarragon and mix through. Take off the stove and serve among 4 dishes.

To serve

Sprinkle with grated parmesan and drizzle with extra olive oil.