Shrimp, Chorizo, and Feta Tomato Pasta

Everyone loves pasta! This is a flavorful dish that's easy to throw together, even if you're short on time. Remember to season the dish lightly since the chorizo is already salty on its own. 

Serves 3 

Prep Time 30 minutes 

Cooking time 45 minutes

Ingredients:

2 tablespoons olive oil, divided
150 grams Spanish chorizo, 

      casing removed and chopped coarsely 

      (we used chistorra)

1/2 cup chopped white onions

1 tablespoon minced garlic

1 1/2 cups chicken stock

1 (400-gram) can whole tomatoes,

      seeded, coarsely chopped, 

      juices reserved

salt, pepper, and sugar, to taste

18 pieces medium shrimp, 

      shelled and deveined with tails intact  

1/3 cup feta cheese cubes

300 grams penne noodles, 

      cooked according to package directions

1/3 cup sliced pimiento-stuffed green olives

handful of baby arugula (optional)

Procedure:

1  Heat 2 teaspoons olive oil in a wok or a medium pot. Add chopped chorizo and cook for about 2 minutes. Set chorizo aside and leave the oil in the pot.

2  Add remaining olive oil to the same pot. Add onions and sauté over medium-low heat until translucent, about 3 minutes. Add garlic and sauté until fragrant.

3  Add stock, chopped tomatoes, and reserved tomato juice. Season lightly with salt, pepper, and sugar; mix well. Cover the pot partially and let the sauce simmer over low heat for 30 to 40 minutes.

4  Increase heat to medium and add shrimp. Cook until shrimp turns pink in color. Add cooked chorizo and feta cubes. Adjust seasoning if necessary.

5  Toss in cooked penne noodles. Turn off the heat and add green olives.

6  Transfer to a platter and top with baby arugula. Serve hot.