Roasted tomatoes, rocket & chorizo spaghetti

Prep 10 mins | Cook 12 mins | Serves 4

400g dried spaghetti
1 tbs olive oil
2 chorizo sausages, finely diced
400g tomato medley (like cherry, kumatoes, mini roma and tear drop), halved lengthways (chop larger tomatoes)
3 garlic cloves, finely chopped
¹⁄₂ small bunch rocket, trimmed
125g Greek feta cheese, roughly crumbled
¹⁄₃ cup pitted kalamata olives
2 tbs extra virgin olive oil

Step 1 Cook spaghetti in a large saucepan of boiling water, following packet directions, until al dente.

Step 2 Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Add chorizo and cook, tossing often, for 5 minutes until golden and crisp. Transfer to a plate lined with paper towel. Add tomatoes and garlic to the pan, cook, tossing often, for 4-5 minutes until very tender.

Step 3 Drain spaghetti and return to the pan. Add tomato mixture, chorizo, rocket, feta, olives and extra virgin olive oil. Season with pepper to taste. Toss over low heat until hot until well combined and serve.

Good for you ... Medley Tomatoes

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

Provides potassium which may help balance the sodium from salt.

A source of dietary fibre which helps the normal function of the intestine.

Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.