Rigatoni with parma ham and tomatoes

Name: Rigatoni with parma ham and tomatoes
Total time: 10 min
Yield: Serves 2
Cuisine: Italian
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

Published: December 19, 2014 at 2:27 PM

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Serves 2

A little effort

Total time: 10 mins

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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

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Alternatives

Complete the dish

If you love hearty, vegetarian pasta dishes, try this wild mushroom pappardelle

Ingredients

Nutrition

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

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.

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