Ah, Mother’s Day. It’s time to put your feet up and be treated to a day of pampering and life’s little luxuries, while your family remind you that you’re loved and appreciated.
Are the children itching to make something for you to eat? What you need then is a winning recipe for them to prepare. Something that’s easy to make, requires little adult input and that will give scrumptious results they can be proud of – and that you will enjoy eating!
We are only too happy to oblige! Not only will the kids have enormous fun creating this meal (and learn a great recipe), it will also build their confidence and their kitchen skills. Chopping, frying, boiling and mixing are all part of the process, but with dad’s careful eyes watching, a delicious meal can be on the table in as little as 20 minutes.
Jo Pratt’s ‘Chorizo, tomato and rocket pasta’ is a great recipe that ticks all of the boxes. It’s part of #MyHolidayDish, a growing collection of delicious recipes that can be made whilst staying in any of our villas.
So not only can they cook for you on Mother’s Day but they can take charge of dinner when you’re on holiday too!
Chorizo, Tomato and Rocket Pasta
500g penne or another short pasta shape
250g whole chorizo sausage, cut into slices
400-500g cherry tomatoes, halved
1 tbsp balsamic vinegar
2 large roasted red peppers (available in jars or tinned), sliced
80-100g rocket leaves (or spinach if preferred)
2 handfuls pitted black or green olives, roughly chopped
Sea salt and freshly ground black pepper
2 handfuls of crumbled goats cheese, manchego or feta
Bring a large pan of salted water to the boil and cook the pasta until al dente, usually for about 10 minutes. Check the pack for guidance. When cooked, drain well and toss in a little olive oil to prevent it sticking together. Leave to cool for about 10 minutes.
Heat a little olive oil in a frying pan over a medium heat and fry the chorizo until the rich red oils are released, and the chorizo is starting to become crisp. Add the tomatoes and balsamic vinegar. Cook for just a few minutes until the tomatoes are starting to break down. Remove from the heat and leave to cool.
Transfer the pasta to a large salad bowl, add the red pepper, rocket leaves and olives. Season with salt and pepper, then toss together until well-combined.
Add the tomatoes and chorizo to the bowl and gently toss together before finishing off with a scattering of your chosen cheese. Serve straight away or chill until needed.
This versatile recipe can be eaten immediately, served warm. You might want to dish it up alongside barbecued meats or fish, along with a green salad and some fresh bread. It can also be chilled and kept in the fridge and used as a cold pasta salad – perfect for a picnic lunch on the beach!