food

penne with roast tomatoes, prosciutto & basil

rating (1)

Preparation: 10 minutes
Cooking: 25 minutes
Serves: 4

3 tbsp extra virgin olive oil

700g cherry truss or cherry tomatoes

8 slices proscuitto

500g penne

1/2 cup (50g) finely grated parmesan

1/4 cup (15g) basil leaves, torn

sea salt and pepper

1 Preheat the oven to 180?C.
2 Drizzle a tablespoon of olive oil onto a baking tray and add the tomatoes. Cook for 20 minutes or until softened.
3 Place the proscuitto slices on a separate tray and place in the oven for 10 minutes or until crisp.
4 Meanwhile, cook the penne in a large pot of boiling, salted water until al dente. Drain, then return the pasta to the pot and add the remaining olive oil, tomatoes and their juices, grated parmesan and basil. Stir well to combine, crushing the tomatoes to release their juices as you stir.
5 Break the crispy proscuitto into pieces and add to the pot, then season to taste with salt and pepper.

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