INGREDIENTS

• Pasta of your choice
• Olives
• Parma ham/chorizo
• Small courgette
• Small aubergine

METHOD

• Follow the cooking instruction and portion size of pasta of your choice.
• Once cooked, drain and run it under the cold tap.
• Transfer pasta onto a mixing bowl, then drizzle extra virgin olive oil on pasta generously, now add 2 tablespoon of Red Pepper Spread and mix well.
• Chargrill sliced courgette and aubergine on griddle or under the grill for a couple of minutes.
• Finish with olives, Parma ham or cooked chorizo (cut chorizo in chunks and cook in an oiled pan for a few minutes).