Spaghettini with cherry tomato, feta and chorizo sauce

Spaghettini with cherry tomato, feta and chorizo sauce

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  • 2-3
  • 10 minutes
  • 20 minutes
  • Woolworths Chianti 2013


  • 1 onion, chopped
  • 2 T olive oil, plus extra for drizzling
  • 2 garlic cloves, crushed
  • 1 x 400 g cherry tomatoes can
  • 100 g feta, crumbled
  • 250 g spaghettini, cooked until al dente
  • 70 g Woolworths Spanish chorizo chunks
  • 30-40 g fresh rocket
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Soften the onion in 2 T olive oil. Stir in the garlic. Add the cherry tomatoes and their juice. Simmer over a fairly brisk heat for 5–10 minutes to reduce, stirring now and again. 

Stir in the feta and simmer until it has melted. Mix with the pasta. If necessary, loosen with a little pasta water. Add the chorizo and and rocket, then check the seasoning. Drizzle with a little olive oil before serving.


First published in the May 2014
issue of TASTE magazine.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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