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Ingredients

  • 150g rigatoni
  • for frying oil
  • 2 cloves garlic, gently bashed but kept whole
  • 8 slices parma ham, roughly torn
  • 300g cherry tomatoes, quartered
  • 125g bocconcini or mini mozzarella, halved or torn
  • leaves to decorate basil

Method

  • STEP 1

    Cook the pasta according to pack instructions. Heat 1 tbsp oil in a frying pan and cook the garlic and Parma ham gently for 3 minutes. Add the tomatoes and cook until they soften and release their juices. Drain the pasta, keeping a little of the water back and mix with the tomatoes, removing the garlic. Scatter with the mozzarella and basil.

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