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
10 min2 servings629 kcal
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
Cook the pasta according to pack instructions.
- 2
Heat 1 tbsp oil in a frying pan and cook the garlic and Parma ham gently for 3 minutes.
- 3
Add the tomatoes and cook until they soften and release their juices.
- 4
Drain the pasta, keeping a little of the water back and mix with the tomatoes, removing the garlic.
- 5
Scatter with the mozzarella and basil.
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