A quick and easy midweek meal that tastes great cold….if there’s any left!
Preparation time: 10 minutes
Cooking time: 15 minutes
- 250 g pasta of your choice (I used fusilli)
- 5 slices of prosciutto
- 2-4 garlic cloves (depending on your love for garlic)
- 1 chilli
- 5 sun dried tomatoes
- 1 tomato
- large handful of baby spinach
- ½ lemon
Cook the pasta in boiling, salted water.
Whilst the pasta is cooking, heat up a frying pan. Quickly fry the slices of prosciutto (feel free to use bacon instead) until crisp. Remove from the pan and set aside.
Chop the garlic and chilli finely. Roughly chop the sun dried tomatoes and fresh tomato. Add a little oil from the sun dried tomato jar to the frying pan. Fry the garlic and chilli, and then add the sun dried tomatoes and chopped fresh tomato. Check on the pasta- it should be nearly done. When the pasta is al dente, strain saving some of the cooking water.
Add the pasta and some of the cooking liquor to the garlic, chilli and tomato mix. Throw in a large handful of spinach and add the lemon juice. Crumble in the crispy prosciutto and season with freshly ground black pepper and a little salt (taste before adding salt as the prosciutto is very salty). Taste again and add more lemon juice if needed. Can be made ahead and eaten as a pasta salad.