Roasted Tomato and Basil Pasta with Parma Ham

2 standard portions

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Ingredients

• 140 g Linguine
• 20 Cherry tomatoes (halved)
• 2 tablespoons Olive oil
• 1 tbsp Olive oil
• 1 tbsp Olive oil
• 2 tablespoons Balsamic vinegar
• 2 Garlic clove (crushed)
• 2 Garlic clove (crushed)
• 0.5 Lemon ((juice only))
• 1 cup Fresh basil (finely chopped)
• 1 pinch Fine sea salt and ground black pepper
• 4 Shallots (diced)
• 4 slices Parma ham (chopped)
• 2 tablespoons Pine nuts
• 20 g Parmesan (shaved)

Method

1. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
2. Add 20 Cherry tomatoes to a roasting pan along with 2 tbsp Olive oil, 2 Garlic clove, 1 pinch Sea salt and black pepper and 2 tbsp Balsamic vinegar and mix well. Put into the oven for 30 minutes.
3. 12 minutes before the tomatoes are ready, put 140 g Linguine in a pan of boiling water and simmer for 12 minutes and then drain.
4. Add 1 tbsp Olive oil to a pan and add 4 Shallots and 4 slices Parma ham. Gently cook for 3-4 minutes.
5. Add 1 tbsp Olive oil, 2 Garlic clove, juice of 0.5 Lemon and 1 cup Fresh basil to the linguine and then add the cooked shallots and Parma ham and the cooked tomatoes and mix well.
6. Transfer the spaghetti mixture to a large bowl and then top with 20 g Parmesan, 2 tbsp Pine nuts and a little extra fresh basil.