Rigatoni with parma ham and tomatoes
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 150g rigatoni
- for frying oil
- 2 cloves garlicgently bashed but kept whole
- 8 slices parma hamroughly torn
- 300g cherry tomatoesquartered
- 125g bocconcini or mini mozzarellahalved or torn
- leaves to decorate basil
Nutrition: per serving
- kcal629
- fat27.3g
- saturates11.5g
- carbs62.3g
- fibre4g
- protein37.5g
- salt3.54g
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.
