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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)
1/4 cup (20g) shredded parmesan
Coarsely chopped basil, to serve

Method

Step 1 Cook the spaghetti in a saucepan of boiling water following packet directions or until al dente. Drain, reserving ⅓ cup (80ml) of cooking liquid.
Step 2 Meanwhile, heat an ovenproof frying pan over high heat. Cook the prosciutto, in batches, for 1-2 mins each side or until crisp. Transfer to a plate. Tear into small pieces.
Step 3 Heat 1 tablespoon of reserved marinade in the frying pan. Add tomatoes, garlic and chilli, if using. Cook, stirring, for 5 mins or until tomatoes start to soften.
Step 4 Preheat grill on high. Add spaghetti, prosciutto, reserved cooking liquid and remaining reserved marinade to tomato mixture. Toss to combine. Arrange bocconcini on top. Sprinkle with parmesan. Cook under grill for 3-5 mins or until bocconcini starts to melt. Season. Serve sprinkled with basil.

Summer tomato and bocconcini pasta

How to make Summer tomato and bocconcini pasta

Ingredients

Method