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Fusilli with basil, tomatoes and prosciutto (v)

fusilli


This is so simple and wonderfully fresh-tasting for a summer day. You need to get good quality, ripe tomatoes, though, for the flavour to really shine.  For a vegetarian version, skip the prosciutto and crumble over a bit of salty, creamy cheese (such as feta) just before serving.

 

Serves 2 as a light dinner

 

200g fusilli
200g cherry tomatoes, halved
4 slices of prosciutto
a handful of basil leaves
olive oil

     

Put a large pot of salted water on to boil. Cut the prosciutto into strips, heat up a little olive oil in a small frying pan and fry the prosciutto over high heat until it's just starting to crisp at the edges. Remove with a slotted spoon and reserve. Turn the heat down under the frying pan and add the tomatoes, cut side down. Cook until the tomato flesh is just starting to soften - a matter of only a couple of minutes and remove from the heat.

Cook the pasta accordingly to packet instructions, until al dente. Drain the pasta, put it back into the cooking pot and tip in the tomatoes, prosciutto and the oil they were cooked in. Tear over the basil leaves, add a few extra glugs of olive oil, toss, and serve.


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  • We got some really good cherry tomatoes at the market today and made this, without prosciutto or feta but with parmesan. A really great simple supper.

    Posted by Toby, 12/08/2010 3:32am (7 years ago)

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