Recently I wrote about a Quick Parma ham with fried tomatoes pasta recipe that I tried, but wasn’t quite happy with. Well, the good news is I tried it again following my own suggestions (basically, leaving stuff out), and the result was truly delicious! The final recipe is the same as before, but leaving out the feta, parmesan and olives, using more tomatoes and less parma ham. Just for the record, I’ll write out the complete recipe.
Ingredients
- 30g sliced Parma ham
- 20g fresh rocket
- 20g fresh basil
- Some sprigs of fresh thyme and origanum
- 200-300g cherry tomatoes
- 60g (I’m guessing) pasta screws
- A little oil for frying
A recipe calling for Parma ham might seem like it would not be very cheap, but you actually don’t need much and it is easy to buy a small quantity from the deli section of most supermarkets. I have fresh herbs growing in my potted garden, so they’re free too :) I’d recommend washing the fresh ingredients before you start.
Perparation
- Start boiling water for the pasta.
- In a heated and oiled skillet start frying the cherry tomatoes over medium heat.
- Remember to start cooking the pasta according to package directions once the water boils and also to remove it from the water when it is done.
- Strip the thyme & origanum from woody stems, and frighten them a little in a mortar & pestle. Guess you could chop them a little if you don’t have such a beast.
- Add the thyme & origanum to the tomatoes.
- Roll up the Parma ham and slice at +- 2cm intervals.
- When the tomatoes look wrinkled and old (from frying!) squash them to let the juice out.
- Add the parma ham, basil and rocket to the tomatoes, and stir around for a bit
- Add the cooked pasta, toss, remove from heat and enjoy!
The end
Well, there you go. Simple, fast, cheap single-portionable and delicious. Do enjoy!
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