I’m addicted to penne arrabiata, I love the rich tomato flavor, bite of the chili and tang of the olives. As with so many dishes, it’s all about the sauce. The other great thing about this dish is that it is quick to prepare, very handy for those days where you want something tasty but don’t have the time for a four course cooking extravaganza. It’s a one pot meal. The gnocchi I use is a really cheap dry variety ($2 at the time of writing). You can get a similar one from the big brand supermarkets but if you can find your local Italian grocer you might be in better luck.
- Packet of cherry tomatoes or little Roma tomatoes. Bonus points for home grown.
- Chicken stock
- Oregano (dry)
- Basil (dry)
- Smokes paprika powder
- Pitted Kalamata olives
- Baby spinach
- Chili sauce
- Slice and fry the chorizo along with a bit of butter (butter makes it better). This gives a bit more flavor to the dish.
- Combine the remainder of the ingredients apart from the feta and spinach, in a blender, magic bullet or equivalent and blitz to a smooth sauce. Once that’s done add it to the saucepan with the chorizo and olives, add a little water and bring to the boil. The amount of water you add will change the consistency of the sauce.
- Once you’ve heated the sauce, add the gnocchi and reduce to a simmer. After about 5 minutes the gnocchi should be cooked and will have absorbed part of the sauce. At this point I add a bit of crumbled feta to thicken the sauce and add a bit of additional depth as well as the spinach. Allow the feta to blend through, spinach to wilt and then serve.
- Al in all about 15 minutes to make and its pretty much all vegetables, so it’s healthy right?