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 an midweek supper. Any leftovers can be taken 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