Lukewarm penne chorizo tomato salad with peanuts and basil

Name: Lukewarm penne chorizo tomato salad with peanuts and basil
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 g Peanuts; 400 g Penne noodles; 7-10 Tbsp Salt; 50 g small black olives; 200 g Chorizo sausage; 150 g cherry tomatoes; 4 TABLESPOONS Olive oil; 1 collar Basil; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

30 g Peanuts
400 g Penne noodles
7-10 Tbsp Salt
50 g small black olives
200 g Chorizo sausage
150 g cherry tomatoes
4 TABLESPOONS Olive oil
1 collar Basil
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Chop the peanuts coarsely and roast them in a pan without fat until golden brown. Prepare pasta in boiling salted water according to package instructions. Drain the olives. Peel chorizo if necessary and cut into slices.
2
Wash the cherry tomatoes and dab dry. Heat 1 tablespoon of oil in a coated pan. Fry the chorizo in it for about 2 minutes until crispy. In the meantime, wash the basil and dab dry. Pluck the leaves from the stems and chop them coarsely.
3
Add the tomatoes to the chorizo and fry for 2-3 minutes. Drain the pasta and rinse briefly with cold water. Add the noodles and olives to the pan and continue frying for about 1 minute while tossing. Remove the pan from the heat, add 3 tablespoons of oil and vinegar, fold in basil and peanuts and season to taste with salt, pepper and sugar.