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    Hungry Healthy Happy » Recipes » Pasta

    Roasted Tomato and Basil Pasta with Parma Ham

    Published: Oct 26, 2018 · Modified: Jun 13, 2022 by Dannii · This post may contain affiliate links · 27 Comments

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    Jump to Recipe
    Roasted tomato and basil pasta with a text title overlay.

    Sweet and juicy roasted tomatoes stirred through garlic herb spaghetti and mixed with Parma Ham is such a simple and classic pasta dish. Roast the tomatoes ahead of time and then heat them up with the spaghetti when you are ready to eat it - this pasta with tomatoes and basil is an easy weeknight meal that is bursting with flavour.

    A large white plate with ham and tomato linguini. Topped with parmesan shavings.

    This is hands down my favourite end of summer pasta dish. It's a great way to use up the bounty of great value tomatoes that are available at the supermarket (or in your garden if you are growing them) and you only need a few ingredients. What really takes this simple pasta dish to the next level though is some chopped and cooked Parma Ham and shallots stirred through it and it's one of our favourite parma ham recipes.

    If you are looking for some other recipes that are packed full of tomatoes, then why not try our Tomatoes on Toast, Easy Tomato Soup or Tomato Baked Risotto.

    Jump to:
    • Ingredients needed
    • How to make Tomato and Basil Pasta with Parma Ham - Step by step
    • Health benefits of tomatoes
    • Serving suggestions
    • Storage
    • Frequently asked questions
    • Extra tips
    • More pasta recipes
    • Recipe
    • Feedback

    Ingredients needed

    • Pasta - Any pasta will work here, but we used linguine. You could use pasta shapes like penne or fusilli, but we wouldn't recommend anything smaller like macaroni because it would get lost in the sauce.
    • Cherry tomatoes - Make sure these are juicy and ripe. Roasting them does bring out the flavour of tomatoes, but the riper the better. You could use larger tomatoes if you don't have cherry tomatoes.
    • Olive oil - Try to use the best quality olive oil you can, as you really will be able to taste the difference.
    • Balsamic vinegar - This compliments the tomatoes so well and adds an extra touch of sweetness. Like the olive oil, try to use the best quality you can, as the cheaper brands tend to be a bit watery.
    • Garlic - Freshly crushed is best. Crush it in to almost a paste, so there is even distribution in the sauce. You can use frozen garlic or from a tube to save time if you prefer.
    • Lemon - This really lightens the pasta up. Just use juice rather than zest though, because you don't want it to be over powering.
    • Fresh basil - The perfect herb to go with tomatoes.
    • Sea salt and black pepper - Generously season.
    • Shallots - This adds a nice sweetness that compliments the tomatoes. You could use a brown or red onion if you prefer.
    • Parma ham - Any ham will work in this, but this has the best flavour in our opinion.
    • Pine nuts - These add a lovely crunch to the finished dish.
    • Parmesan - You don't have to add cheese, but any pasta dish is taken to the next level with a little parmesan in our opinion.
    • Pasta water - Adding starchy pasta water (just 100ml is enough) to a fat like olive oil will create an emulsion and this gives a really silky smooth sauce and helps it cling to the pasta. Make sure you scoop out the water just before draining, as this ensures that it is nice and starchy.

    A full ingredients list with measurements is in the recipe card below.

    All the ingredients needed for this recipe with text overlay labels.

    How to make Tomato and Basil Pasta with Parma Ham - Step by step

    One: Preheat your oven to 200°C/400°F/Gas 6. Add the tomatoes to a roasting pan along with 1 tablespoon of olive oil, 2 crushed garlic cloves, salt, pepper and balsamic vinegar and mix well. Put in a the oven for 30 minutes.

    Halved cherry tomatoes roasting in a pan.

    Two: 12 minutes before the tomatoes are ready, put the pasta in a pan of boiling water and simmer for 12 minutes and then drain.

    A saucepan full of cooked linguine.

    Three: Add a little oil to a pan and add the shallots and chopped Parma Ham. Gently cook for 3-4 minutes.

    Chopped ham and shallots cooking in a frying pan.

    Four: Add the rest of the olive oil, garlic, lemon juice and fresh basil to the spaghetti and then add the cooked shallots and Parma ham and the cooked tomatoes and mix well.

    Cooked tomatoes and herbs added to the pan of pasta.

    Five: Transfer the linguine mixture to a large bowl and then top with parmesan, pine nuts and a little extra fresh basil.

    Tomato and basil pasta topped with pine nuts.

    Health benefits of tomatoes

    Because of the tomatoes, this dish is bursting with goodness. Tomatoes, which are mainly a carbohydrate with some fibre, are packed full of vitamins, including beta-carotene (which becomes vitamin A when consumed), vitamins C and E, and some B vitamins and vitamin K. They also contain some calcium and magnesium.

    Tomatoes are also a good source of potassium, which has been shown to be associated with lower risk of stroke and heart disease. Tomatoes also contain a compound called lycopene, which gives them their red colour, which research shows has the potential for reducing the risk of cardiovascular disease.

    Linguini mixed with tomatoes, basil, parma ham and pine nuts

    Serving suggestions

    If you want to bulk this meal out a bit, then serve it with some garlic bread. Either buy some ready made, or make your own easy garlic bread by cutting up some French stick and spreading it with a mix of butter, crushed garlic and dried herbs. Then pop it in the oven for 10 minutes. Why not try our Easy Cheesy Garlic Bread?

    You could also keep it simple with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket. You want leafy greens, but crunch too. Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette. You could also try our Grilled Little Gem Salad, or Cucumber and Radish Salad.

    If you want to add a big side of vegetables, then we recommend our Roasted Tenderstem Broccoli, Garlic Green Beans, Air Fryer Carrots, or Roasted Lemon Asparagus.

    Storage

    This parma ham pasta is best eaten straight away, however if you do have leftovers then they can be stored in an air tight container in the fridge until the next day. To reheat, simply add a little oil in a frying pan and heat through.

    A tomato pasta dish with ham, basil and parmesan, all on a white plate

    Frequently asked questions

    Is it gluten free?

    If you use your favourite gluten free pasta and make sure that there is no cross contamination, then this is a delicious gluten free meal.

    Why do I have to add pasta water?

    Because it's an easy way to make the sauce really silky smooth, with no extra effort.

    heart icon

    Extra tips

    • Add some extra sweetness by drizzling some extra balsamic over the spaghetti before serving.
    • If you don't want to cook the Parma Ham, then just curl the slices up and place on top before serving. The shallots could be roasted at the same time as the tomatoes.
    • Oregano is a nice addition to the tomatoes before they are roasted.
    • Mix things up and add some soft goats cheese to the dish isn't of Parmesan.

    More pasta recipes

    • Sardine Pasta
    • Greek Spaghetti with Tomato and Feta
    • Lemon Asparagus and Prosciutto Pasta
    • Creamy Mushroom Pasta

    If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below - we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    Recipe

    Tomato and basil pasta topped with pine nuts.

    Roasted Tomato and Basil Pasta with Parma Ham

    Sweet and juicy roasted tomatoes stirred through garlic herb spaghetti and mixed with Parma Ham is such a simple and classic pasta dish.
    5 from 26 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Lunch, Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Allergens:
    An illustration of two ears of wheat.
    Gluten
    An illustration of a cow's head.
    Meat
    An illustration of a wine glass.
    Sulphites
    Servings: 2 servings
    Calories: 588kcal
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    Ingredients

    UK Metric Measures - US Customary Measures
    • 140 g Linguine
    • 20 Cherry tomatoes - halved
    • 1 tablespoon Olive oil
    • 2 tablespoon Olive oil
    • 2 tablespoon Balsamic vinegar
    • 2 Garlic clove - crushed
    • 2 Garlic clove - crushed
    • 0.5 Lemon - (juice only)
    • 1 cup Fresh basil - finely chopped
    • 1 pinch Sea salt and black pepper
    • 4 Shallots - diced
    • 4 slices Parma ham - chopped
    • 2 tablespoon Pine nuts
    • 20 g Parmesan - shaved

    Instructions

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

    Notes

    • Add some extra sweetness by drizzling some extra balsamic over the spaghetti before serving.
    • If you don't want to cook the Parma Ham, then just curl the slices up and place on top before serving. The shallots could be roasted at the same time as the tomatoes.
    • Oregano is a nice addition to the tomatoes before they are roasted.
    • Mix things up and add some soft goats cheese to the dish isn't of parmesan.

    Nutritional Information

    Serving: 1portion | Calories: 588kcal | Carbohydrates: 76g | Protein: 26g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 800mg | Potassium: 530mg | Fiber: 8g | Sugar: 8g | Vitamin A: 650IU | Vitamin C: 42.9mg | Calcium: 180mg | Iron: 5mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Danielle Wolter

      November 07, 2018 at 12:13 pm

      5 stars
      I just LOVE parma ham! But I actually didn't know it came from one place only lol. What a nice, simple but delicious using it too :-)

      Reply
    2. Katherine Hackworthy

      November 07, 2018 at 11:22 am

      5 stars
      Such a great idea for an easy supper. Always nice to have something tasty and filling, and easy to adapt to a veggie version too.

      Reply
    3. Cliona Keane

      November 07, 2018 at 10:03 am

      5 stars
      This is such a gorgeous recipe! Super hearty, healthy and filling...perfect!

      Reply
    4. Dana

      November 04, 2018 at 6:03 pm

      5 stars
      This pasta dish looks so delicious! I love all of the ingredients.

      Reply
    5. Julia

      November 04, 2018 at 2:47 pm

      5 stars
      What a delicious pasta recipe! Easy, tasty and so flavorful! :)

      Reply
    6. Emma

      November 04, 2018 at 9:11 am

      5 stars
      I love that you roast the tomatoes yourself! And adding those pine nuts for some crunch? Delicious! The Parma ham is the icing on the cake!

      Reply
    7. Heidy L. McCallum

      October 31, 2018 at 2:33 pm

      5 stars
      Simply stated, "This looks delicious!" I would devour this entire plate and possibly ask for seconds of your pasta.

      Reply
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    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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