Cherry Tomato, Bocconcini & Prosciutto Fettucine
Prep time: 20 minutesCook time: 30 minutes
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Ingredients
- 200 g cherry tomatoes cut in half
- 2 tablespoons extra virgin olive oil
- 1 teaspoon brown sugar
- sea salt & cracked black pepper
- 400 g fettuccine pasta
- 100 g prosciutto roughly chopped
- 2 cloves garlic finely chopped
- 1 red chilli large, finely sliced (optional)
- 1 lemon juice squeezed
- 2 cups baby spinach roughly chopped
- 1/2 bunch basil leaves picked
- 1 tub bambini bocconcini about 220 g
- 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 until al dente. Drain, reserving about 1/2 cup of the pasta water, and set aside to keep warm.
- Heat a large frying pan over high heat. Add the prosciutto and cook, stirring, for about 2–3 minutes until crispy and browned. Remove and set aside.
- In the same frying pan, add the remaining tablespoon of olive oil and the garlic and fry over medium heat for about 2 minutes. Add the chilli and lemon juice and cook, stirring, for a further 2 minutes. Add the cooked pasta to the pan, along with a little of the pasta water, and stir to coat. Add the roasted cherry tomatoes, spinach, basil and bocconcini. Toss gently and season well.
- To serve: Add the pasta to bowls and top with the crispy prosciutto and some grated parmesan, if desired.
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