Rigatoni with Parma ham & tomatoes
Create the taste of Italy in under 15 minutes with this simple, but satistfying, pasta dish
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 minutes
- 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.
Recipe extra
Leave out the Parma ham and stir some rocket or spinach through the tomatoes, use half-fat mozzarella torn into pieces to bring the fat and salt down.
629 kcalories, protein 37.5g, carbohydrate 62.3g, fat 27.3 g, saturated fat 11.5g, fibre 4g, salt 3.54 g
Recipe from olive magazine, October 2007.
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http://www.bbcgoodfood.com/recipes/4770/
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Ingredients
- 150g rigatoni
- oil for frying
- 2 garlic cloves , gently bashed but kept whole
- 8 slices Parma ham , roughly torn
- 300g cherry tomatoes , quartered
- 125g bocconcini or mini mozzarella , halved or torn
- basil leaves to decorate
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ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 minutes
Ingredients
- 150g rigatoni
- oil for frying
- 2 garlic cloves , gently bashed but kept whole
- 8 slices Parma ham , roughly torn
- 300g cherry tomatoes , quartered
- 125g bocconcini or mini mozzarella , halved or torn
- basil leaves to decorate
629 kcalories, protein 37.5g, carbohydrate 62.3g, fat 27.3 g, saturated fat 11.5g, fibre 4g, salt 3.54 g
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27 February 2008
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