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).