Rigatoni with Parma ham and tomatoes
- Makes 4 portions
This quick pasta recipe is perfect to rustle up for a tasty tea
- 300g rigatoni
- Oil for frying

- 2 cloves of garlic, gently bashed but kept whole
- 12 small slices of Parma ham, roughly torn
- 300g cherry tomatoes, quartered
- 150g bocconcini or mozzarella cherries, halved
- Basil leaves to decorate
Method
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Step 1
Cook the pasta following the pack instructions.
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Step 2
Heat 1 tbsp oil in a frying pan and cook the garlic and Parma ham gently for 3 minutes.
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Step 3
Add the tomatoes and cook until they soften and release their juices, remove the garlic.
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Step 4
Drain the pasta, keeping a little of the water back and mix it with the tomatoes.
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Step 5
Scatter with the mozzarella and basil.
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