Cherry Tomato, Bocconcini & Crispy Prosciutto Fettuccine
Cherry Tomato, Bocconcini & Crispy Prosciutto Fettuccine
Rate this RecipeIngredients
- 200 g cherry tomatoes halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon brown sugar
- sea salt & cracked black pepper
- 400 g fettuccine pasta
- 100 g prosciutto roughly chopped into small pieces
- 2 cloves garlic finely diced
- 1 red chilli large, finely sliced (optional)
- 1 lemon juice squeezed
- 2 cups baby spinach roughly chopped
- 1/2 bunch basil leaves picked
- 220 g bocconcini cheese
- parmesan cheese grated, to serve (optional)
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Line a baking tray with baking paper.
- Place the cherry tomatoes on the tray, drizzle with 1 tablespoon of the olive oil, sprinkle with the brown sugar and season well. Roast for about 20 minutes until they start to colour. Remove and set aside.
- In a large pot of boiling salted water, cook your pasta according to packet instructions. Drain, reserving about 1/2 cup of the pasta cooking water, and set aside to keep warm.
- Heat a large frying pan over high heat. Add the prosciutto pieces and fry, stirring, for about 2–3 minutes. They should be crispy and browned. Remove and set aside.
- In the same frying pan, add the remaining olive oil and the garlic and fry over medium heat for about 2 minutes. Add the chilli (if using) and lemon juice and cook for a further 2 minutes, while stirring. Add the cooked pasta to the frying pan, along with the pasta cooking water, and toss to coat. Add the roasted cherry tomatoes, spinach, basil and bocconcini. Toss gently and season well.
- To serve, transfer the pasta to bowls and top with the crispy prosciutto. Season well. Feel free to squeeze over more fresh lemon juice and grate over some parmesan cheese. Enjoy!
Keywords
