Rigatoni with parma ham and tomatoes

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

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Cook the pasta according to pack instructions.
2. 2Heat 1 tbsp oil in a frying pan and cook the garlic and Parma ham gently for 3 minutes.
3. 3Add the tomatoes and cook until they soften and release their juices.
4. 4Drain the pasta, keeping a little of the water back and mix with the tomatoes, removing the garlic.
5. 5Scatter with the mozzarella and basil.