undiscovered culinary genius.

tonight i totally improvised, and came up with a dish i was so pleased with, that it shall become my new signature dish. so here's my recipe, i'm pretty proud. ENJOY.

Chorizo & Kalamata Olive Penne

Serves 4, I think.

Ingredients:

• 2  chorizo sausage, sliced.
• 3  garlic cloves, crushed.
• 1  brown onion, diced.
• 1 can of diced tomatoes
• 150g-200g pitted kalamata olives (to taste), sliced.
• 150g sun-dried tomatoes, sliced thinly.
• 150g butter beans (optional)
• 250g grape/cherry tomatoes.
• 1 tbsp olive oil
• 2 tsp salt
• 3 tsp ground black peppercorns
• 1 tsp chilli powder
• 2 tsp paprika
• 2 tbsp fresh basil
• 1 tbsp fresh oregano
• 500g penne pasta
• enough fresh vegetable stock to 'loosen' the sauce as needed.

Method:

1. Heat your frypan and throw in the olive oil. When its heated, throw in the chorizo and stir until the sausage is sealed. Add onion and garlic, stirring for 2-3 minutes, or until the onion is transparent.
2. Chuck in the grape tomatoes and stir them in for about 30 seconds, followed by the diced tomatoes. Add in the chilli and paprika, stirring gently for 3 minutes. Gradually add the stock for liquid as needed. Meanwhile, you might wanna boil some water for the pasta, and pick your herbs from your garden, WIN! :D
3. Cook your pasta for around 12 minutes, and once the grape tomatoes are soft, crush them with the back of a spoon into the rest of the sauce. Add anymore stock if necessary, but you don't want it to turn into a soup. Turn down the heat a little so it doesn't start boiling.
4. Throw in the salt and ground peppercorns. Stir them in, but do it gently, especially if you've got beans in there, you don't want to break them. Eugghh..
5. You're nearly done! Drain out the pasta and serve it into bowls. 
6. While the sauce is still on the heat, add in the olives, sun-dried tomatoes and the oregano. Make sure this is done last minute, otherwise it will break down and you won't get the texture right :)
7. Serve the sauce on top of the pasta, garnish with some basil leaves, and presto! Mmm. Effing good.

look at that absolute masterpiece. i'm amazing hey ;D