1. Cook the penne according to the instructions on the package. Drain and drizzle with some olive oil.
Summer Pasta Salad with Chorizo
2. Preheat the oven (or BBQ) to 220 ºC. Cut the eggplant lengthwise in four and then into pieces of approx. 3 cm. Halve the tomatoes.
3. Finely chop the garlic and combine with the vegetables and some olive oil, pepper, salt and oregano.
Divide the vegetables on a baking tray (or make individual aluminum packages for BBQ use). Roast it in the oven for about 15 minutes, or on the BBQ.
Roast the sausages in a grill pan, frying pan (with a little cooking oil or butter) or on a BBQ for approx. 8 minutes until cooked. Cut into slices.
Combine the vegetables with the pasta and add some pepper, salt and olive oil if necessary. Add the sausage slices and garnish with ricotta and fresh basil.