Like most of my cooking, this meal was a ‘chuck whatever I have in the fridge together’ kind of affair. However I’ve chosen to blog about it because it was particularly scrumptious and, as always, quick and easy to make. We always have cherry tomatoes in the fridge. Fresh or turning slightly wrinkly – chuck some in a tin foil boat, add a splash of olive oil, balsamic vinegar, season – put them in the oven and forget about them whilst you cook. Plonk on top of any cream/egg based pasta dish to cut through the rich creaminess and to give a lovely, deep sweetness to your dish.
Spirali pasta (or penne)
1 medium leek, chopped
1/2 red onion, chopped
1 clove garlic, crushed
Gorgonzola cheese, a good chunk
2 tbsp of crème fraiche
Few slices of chorizo (I used the cheapo wafer thin stuff but a good quality chorizo would be much better!)
Handful cherry tomatoes
Balsamic vinegar, splash
Salt and pepper
– Make a small boat out of tin foil. Add the cherry tomatoes, balsamic, a glug of olive oil and balsamic, and season. Place in the oven (I put it on at 180°C/350°F for about 15 minutes whilst I cooked the rest of the dish, but if you’re going to take longer – put the oven on lower).
– Put a pan of salted water onto boil. Cook pasta according to packet instructions.
– Meanwhile, add a good glug of olive oil to a heavy based frying pan. Add the red onion and leeks and saute for about 5 mins. Add the garlic and saute until all is nice and tender.
– In a hot pan, fry the chorizo until crispy (this took me about 40 secs with the thin stuff).
– Add the gorgonzola and crème fraiche to the leeks and onion. Drain pasta ensuring you reserve some of the pasta water, and combine with the leek mixture. Stir and add a little pasta water to loosen everything up as required. Season.
– Plate up! Pop your tomatoes on top of the lovely pasta and drizzle the lovely sweet juice that should have accumulated in the boat around the plate. Scatter with crispy chorizo pieces and a few basil leaves.