Tuesday, September 24, 2013
Crisp prosciutto, cherry tomatoes & almond spirale pasta
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Author by
ADAM SWANSON
Ingredients
500g San Remo Wholemeal
Spiral pasta
200g prosciutto, sliced
5 tbspn olive oil
1 brown onion, peeled and finely diced
3 tbspn garlic, crushed
2 tbspn fresh red chilli, finely chopped
1 cup blanched whole almonds, crushed
1 punnet cherry tomatoes, halved
salt and pepper
½ bunch basil leaves
shaved parmesan
Method Cook pasta as per packet directions.
Pre-heat grills to medium/high heat.
Grease an oven tray with a little oil, then lay prosciutto on tray and cook under grill until crispy, remove and allow to cool.
In a large pan, heat olive oil on medium heat. Once hot, add onion, garlic and chilli cooking for 2 to 3 minutes, before any browning occurs.
Add the almonds to pan and reduce heat to low. Toss almonds through chilli and garlic.
Add tomatoes and reduce heat to low.
Strain pasta and add immediately to pan and toss through, season with salt and pepper.
Finally, tear prosciutto and basil leaves and add mix through the pasta. Serve immediately with parmesan shavings on top.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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