CHERRY TOMATO, BOCCONCINI & PROSCIUTTO FETTUCINE
Serves 4
Prep time: 20 mins
Cook time: 30 mins
Ingredients:
2 tablespoons of olive oil
200g punnet of cherry tomatoes, cut in half
1 teaspoon of brown sugar
100g of prosciutto, roughly chopped into small pieces
2 cloves of garlic, finely diced
1 large red chilli, finely sliced (optional)
1 lemon, juice squeezed
1 tub (220g) of La Casa Del Formaggio bambini bocconcini
2 cups of spinach, roughly chopped
400g of fettuccine pasta
1/2 bunch of basil, leaves picked
Salt
Pepper
Parmesan cheese to serve (optional)
Method:
Preheat oven to 200 degrees. Line a baking tray with baking paper. Lay out the cherry tomatoes, drizzle with some olive oil, sprinkle with brown sugar and season well. Roast for approx. 20 mins until they start to colour. Remove and set aside.
In a large pot of boiling salted water, cook your pasta according to packet instructions of al dente. Remove, drain (reserving about 1/2 cup of the pasta water) and set aside to keep warm.
Heat a large frying pan on high heat. Add the prosciutto pieces and fry for about 2-3 mins while moving with a wooden spoon. They should be crispy and browned. Remove and set aside.
In the same frying pan, add some olive oil and the garlic and fry on medium heat for about 2 mins. Add the chilli, lemon juice and cook for a further 2 mins, while stirring. Add the cooked pasta to the frying pan, along with a little of the pasta water and coat. Add the spinach, roasted cherry tomatoes, fresh basil and bocconcini. Toss gently and season well.
To serve: Add the pasta to bowls and top with the crispy prosciutto. Season well. Feel free to squeeze some more fresh lemon juice and grate some parmesan cheese. Enjoy!!!