1 handful of baby sweetcorn, halved lengthways, or asparagus spears, tailed and sliced into 3cm (1¼in) lengths
2 handfuls of mangetout or sugar snap peas
7.5cm (3in) piece of chorizo, finely diced
1 garlic clove, crushed
2 handfuls of fresh or frozen squid, sliced
½ tsp sweet smoked paprika
3 tbsps tomato purée
1 tsp pomegranate molasses or 1 tbsp lemon juice
12 cherry tomatoes, halved
Salt and freshly ground black pepper
If you keep diced chorizo in the freezer, as well as frozen squid, this recipe will only take minutes to make, yet the combination of colours, textures and flavours puts it in the gourmet class.
Cook the pasta in a large pan of boiling water according to the packet instructions, adding the sweetcorn or asparagus and mangetout or sugar snap peas to cook in the same pan for the last 3 minutes.
Meanwhile, heat a separate pan and fry the chorizo (no need to add oil) over a medium heat for about 4 minutes or until it begins to brown and release its oil. Add the garlic, squid and smoked paprika and continue to cook for a further 3–5 minutes or until the squid is cooked (this will take slightly longer if using frozen squid), then add the tomato purée, pomegranate molasses or lemon juice, and the cherry tomatoes and just heat through.
Drain the pasta and vegetables, reserving some of the cooking liquid, and add to the chorizo mixture. Stir to combine, adding enough of the cooking liquid to loosen the mixture.
Season to taste with salt and pepper and serve before the tomatoes lose their shape.
