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Summer tomato and bocconcini pasta
Summer tomato and bocconcini pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a quick and tasty tomato, prosciutto, and bocconcini pasta in just 30 minutes!
Ingredients:
  • 350g spaghetti
  • 100g prosciutto slices
  • 180g Galbani Bocconcini Mini Marinated with Bell Pepper & Zesty Mediterranean Herbs, drained reserving marinade
  • 350g mixed medley tomatoes, halved if large
  • 2 garlic cloves, thinly sliced
  • 1 long red chilli, chopped (optional)
  • 20g parmesan
  • Coarsely chopped basil, to serve
Instructions:
  • Boil the spaghetti in a saucepan of water as per the instructions on the packet until al dente. Save ⅓ cup (80ml) of the cooking liquid before draining.
  • Heat an ovenproof frying pan over high heat while you cook the prosciutto in batches for 1-2 minutes on each side until crisp. Transfer the crisped prosciutto to a plate and tear it into small pieces. Enjoy!
  • In a frying pan, warm up 1 tablespoon of the reserved marinade. Add tomatoes, garlic, and optional chili. Sauté and stir for about 5 minutes until the tomatoes begin to soften.
  • Preheat the grill on high heat. Combine spaghetti, prosciutto, reserved cooking liquid, and remaining reserved marinade with the tomato mixture. Toss well to combine. Place bocconcini on top, sprinkle with Parmesan, then grill for 3-5 minutes until the cheese starts to melt. Season to taste and serve sprinkled with basil.

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