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


  • 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.