Easy Cherry Tomato Prosciutto Pasta with Basil Drizzle
I love this cherry tomato prosciutto pasta recipe for nights when I want something delicious to eat but don't want to do any of the work.
Servings 4
Calories 433kcal
Ingredients
- 600 g (21oz) cherry tomatoes
- 100 g (3oz) prosciutto
- handful basil
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- ½ tsp pepper
- 500 g (1lb) pasta
- Parmesan to serve
For the basil drizzle (optional)
- 2 cups fresh basil
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 2 garlic cloves
- salt and pepper to taste
Instructions
- Place the tomatoes in a deep roasting dish. Drizzle over the olive oil and vinegar and season with salt and pepper.
- Add the prosciutto and fresh basil. Place the dish in the oven and allow to roast for 20-30 minutes until the prosciutto is crisp and the tomatoes have softened.
- To make the basil drizzle combine basil, olive oil, garlic, vinegar, salt and pepper in a blender and blend until smooth. You can do this with an immersion blender too.
- Cook pasta in a big pot of salted water until al dente. Reserve 1 cup of cooking water and drain.
- Add the pasta to the tomatoes and prosciutto then add a splash of cooking water and toss to combine.
- Serve the pasta with the basil drizzle and lots of grated Parmesan cheese.
Nutrition
Calories: 433kcal | Carbohydrates: 61g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 772mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 742IU | Vitamin C: 34mg | Calcium: 19mg | Iron: 2mg
