Crispy Prosciutto & No-Cook-Tomato-Sauce Pasta

This recipe is part of our Delicious Dinners series. The perfect pasta dish to bridge the gap between the seasons. You fancy pasta but you don’t want to spend ages making a sauce? Enter the no-cook tomato sauce! Whilst your pasta and crispy prosciutto cooks you’ll get on with making the easy sauce. Grate your tomatoes (nifty tip to create a quick sauce), tip into a bowl along with their juices with basil and toasted pine nuts. Then toss through the pasta and top with the dream team combo of prosciutto and Parmesan. Heaven. Please note - this dish is generally served at room temperature, unless you want to keep the pasta hot and mix the ingredients quickly for a hotter dish - it's up to you!

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

rigatoni pasta 300 g
prosciutto crudo 1
pine nuts 50 g (toasted)
fresh basil 1 handful (leaves picked)
tomatoes 500 g (grated)
garlic cloves 1 (crushed)
grated Parmesan 70 g (grated)

Method

Cook the pasta according to the packet instructions, usually around 10 - 12 minutes, until al dente. We're using rigatoni but you can swap it out for what you prefer - penne or fusilli would also be great.
Meanwhile, fry the prosciutto in a frying pan on a medium-high heat, until crispy (add a dash of oil if needed). Add each slice to a hot pan and cook for 2 - 3 minutes on each side. Drain on kitchen paper and set aside until step 8.
Meanwhile, make the tomato sauce. In a small pan on a low heat, toast the pine nuts until golden brown (if they aren’t already toasted). Be careful as they can burn easily, so keep the heat low.
Transfer the nuts from the pan and once cool enough to handle, roughly chop them with half the basil leaves, until you have a chunky mix. Add this to a bowl that’s big enough to fit the cooked pasta too.
Grate the tomatoes along with their juices into the bowl. Discard the tomato skins, or you can roughly chop and use them too. Peel and crush the garlic directly into the bowl.
Stir in a generous glug of olive oil, mix well and check the seasoning then adjust to how you like it. The Parmesan added in step 8 will add saltiness to the dish.
Once the pasta is cooked, drain it and add it to the bowl too and toss well to coat all the pasta in the sauce. (If you prefer a hot dish, you can heat the sauce in a pan if you like).
Plate up into bowls then crush the crispy prosciutto and sprinkle on top with the Parmesan and the remaining basil. Enjoy!

More recipes like this...

Crispy Prosciutto & No-Cook-Tomato-Sauce Pasta

Start your shop...

Ingredients

Method

More recipes like this...

Pepperoni Chicken Traybake

One Pan Pizza Orzo

Chicken & Broccoli Risotto