- 3 1/2 ounces elbow macaroni (1 cup)
- 3 1/2 ounces chorizo, diced
- 2 cups cherry tomatoes
- 1 small garlic clove, finely minced
- 1 cup chopped sturdy greens such as beet leaves, Swiss chard or kale
- Sea salt
- Freshly ground pepper
How to make this recipe
In a large saucepan of salted boiling water, cook the macaroni until al dente. Drain well and rinse with cold running water until it is completely cool.
In a medium frying pan, cook the chorizo over medium high heat for 3 minutes. Add the cherry tomatoes and cook until they begin to soften, about 3 minutes more. Add the garlic and the greens and cook for 1 minute.
Stir in the macaroni and season with sea salt and freshly ground pepper.