Recipe Ingredients

2 cups penne pasta, cooked according to package directions 500 mL
10 Compliments Sun-dried Tomatoes
1/2 cup Compliments Sensations Flame Roasted Red Pepper Tapenade 125 mL
2 tbsp Compliments Sensations Aged Balsamic Vinegar of Modena 30 mL
2 jars marinated artichoke hearts; drain, reserving 2 tbsp (30 mL) marinade 170 mL
1 pkg. Compliments Organic Baby Spinach 312 g
6 oz dry-cured chorizo sausage, thinly sliced 175 g
1/4 cup freshly grated Parmesan cheese 60 mL
Salt and pepper
 

Recipe Directions

  1. Prepare sun-dried tomatoes according to package directions. Drain, reserving 2 tbsp (30 mL) soaking water; slice tomatoes thinly.
  2. In a large bowl, whisk together tapenade, vinegar and tomato water. Whisk in artichoke marinade.
  3. Drain pasta well; toss with dressing and let cool to room temperature.
  4. Add spinach, tomatoes, chorizo and artichoke hearts; toss well. Garnish with cheese and drizzle with a little olive oil. Season to taste with salt and pepper.