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 20 minutes until they start to colour. Remove and set aside.
200 g cherry tomatoes, 2 tablespoons extra virgin olive oil, 1 teaspoon brown sugar
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.
400 g fettuccine pasta
Heat a large frying pan over high heat. Add the prosciutto pieces and fry, stirring, for 2–3 minutes. They should be crispy and browned. Remove and set aside.
100 g prosciutto
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.
2 tablespoons extra virgin olive oil, 2 cloves garlic, 1 red chilli, 1 lemon, 200 g cherry tomatoes, 2 cups baby spinach, 1/2 bunch basil, 220 g bocconcini cheese
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!
