Rigatoni with Parma ham and tomatoes

Method

• 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

• Step 1

  Cook the pasta following the pack instructions.

• Step 2

  Heat 1 tbsp oil in a frying pan and cook the garlic and Parma ham gently for 3 minutes.

• Step 3

  Add the tomatoes and cook until they soften and release their juices, remove the garlic.

• Step 4

  Drain the pasta, keeping a little of the water back and mix it with the tomatoes.

• Step 5

  Scatter with the mozzarella and basil.