Rigatoni with Parma ham and tomatoes

Rigatoni with parma ham and tomatoes

  • serves 2
  • A little effort

This quick and easy parma ham pasta dish is perfect for a midweek supper and leftovers can be eaten for lunch the next day. Prosciutto can be used instead if you can’t find Parma ham



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


  • 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.

Nutritional Information

  • Kcals 629
  • Fat 27.3g
  • Saturates 11.5g
  • Carbs 62.3g
  • Fibre 4g
  • Protein 37.5g
  • Salt 3.54g