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Ham and roasted tomato farfalle
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Healthier twist on classic Italian cuisine with fresh, wholesome ingredients.
Ingredients:
  • 2 x 250g punnets cherry tomatoes, halved
  • 400g dried farfalle pasta
  • 20.00 ml balsamic vinegar
  • 250g sliced lean ham, cut into thin strips
  • 80g (1/2 cup) pitted kalamata olives, halved lengthways
  • 1 bunch basil, leaves picked, finely shredded
  • Freshly ground black pepper
  • Sliced ciabatta, to serve
Instructions:
  • Preheat the oven to 180°C. Place the tomatoes cut-side up on a baking tray and roast for 25-30 minutes until they are lightly browned and tender.
  • While the pasta is cooking in a large saucepan of salted boiling water according to package instructions or until al dente, drain it. Then, return the pasta to the pan and toss with oil and vinegar to coat evenly.
  • Combine the tomato, ham, olives, and basil with the pasta, gently toss to mix well. Season with pepper. Serve the pasta in individual bowls with ciabatta on the side, if preferred.

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