Strolling Rigatoni with Cherry Tomatoes

Boil a pot of water with ½ tsp of salt for your pasta. Peel and finely dice the onion and garlic. Roughly chop the basil.

Cook the pasta for 11 mins or until ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - taste it as you go to get it just right.

Add 1½ tbsp of olive oil to a pan over a medium heat. Once warm, add the chorizo and onions and cook gently for 5 mins until soft. Add the garlic and a few good grinds of black pepper and cook for another minute.

Cut the olives in half lengthways and add to the pan along with 2 tbsp of pasta water. Tip: Adding pasta water is a classic Italian trick and adds some salt and starchiness to give you a bit of a sauce.

When the pasta is cooked, it’s time to combine everything. Add the roasted tomatoes and peppers to the pan and crumble over half the goat’s cheese and all but 1 tbsp of the chopped basil. Add the drained pasta and toss everything together.