* This is a sponsored post for 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. 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.
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. It adds a little extra saltiness and a whole lot of extra flavour that you just wouldn't get from using any other ham.
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Ingredients needed
- 140g spaghetti/linguine
- 20 cherry tomatoes, halved
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 4 garlic cloves, crushed
- Juice of half a lemon
- Half a pack of fresh basil, finely chopped
- A pinch of sea salt and black pepper
- 4 shallots, diced
- 4 slices of parma ham, chopped
- 2 tablespoon pine nuts
- 20g parmesan, shaved
How To Make Tomato and Basil Pasta with Parma Ham - Step by step
One: 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 preheated oven at 200°C for 30 minutes.
Two: 12 minutes before the tomatoes are ready, put the spaghetti in a pan of boiling water and simmer for 12 minutes and then drain.
Three: Add a little oil to a pan and add the shallots and chopped Parma Ham. Gently cook for 3-4 minutes.
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.
Five: Transfer the spaghetti mixture to a large bowl and then top with parmesan, pine nuts and a little extra fresh basil.
Parma Ham
Parma ham is an all natural product made from just 4 ingredients: pork, salt, air and time. There is nothing else added - no additives, preservatives or spices. It's 100% natural. No chemicals are used in the cleaning process either, just salt and water.
I recently spent the day in the Parma Ham production factory and what really came across is just how much a labour of love making Parma Ham is. It takes a dedicated team, who are passionate about their region and producing the best quality product.
Parma Ham is known for the delicious saltiness of the product. When it comes to the salting process, there is no "one size fits all" approach and the 'Salt Master' must decide just how much salt is required. The same uniqueness is applied to the airing process as well.
Parma Ham is air conditioned with fresh air coming out of the unit and then the Ham Master decides when to open the windows and let more air in. Fresh air blows across the countryside originating from the nearby coast.
The air crosses the Apennines where it loses its saltiness and dries. It takes on the perfumes of the vegetation it passes through, before it reaches the production area in the hills south of Parma. This is what gives the ham its unparalleled sweetness.
It isn't a quick process, with the ham spending three months hanging during the ‘riposo’, or resting phase. The meat gradually becoming darker and harder. Around seven months after the salting process the ham is smeared with a mixture of rice flour, salt, and pork fat called ‘sugna’ to stop it drying too quickly for the remainder of its maturation.
By law, Parma Ham must be cured for at least one year before it is given the Ducal Crown rebrand, and some can be cured for up to three years.
After air drying the ham it is moved to the cellar to start the maturation process. It is checked after twelve months with a long horse bone needle to assess its quality and maturity.
Once approved, it receives the authentic ve-point Ducal Crown rebrand. If it doesn't pass the quality test, then it can't be branded as Parma Ham. So, when you buy Parma Ham you know you are getting the best quality.
Tomatoes and Basil
Tomatoes and basil - is there any better combination for a pasta dish? You could use dried basil, but fresh is always best and it really compliments the tomatoes.
We used cherry tomatoes, as that is what we had a lot of to us up and they are sweeter. But you could chop up some larger tomatoes for this roasted tomato pasta.
Pasta sauce
We keep the sauce really simple with this and just used some olive oil, lemon juice and garlic and let the roasted balsamic tomatoes shine through.
If you have been growing your own tomatoes this year, then you probably have more than you know what to do with at the moment. This pasta with tomatoes and basil is a great way to use up lots of tomatoes and roasting them really brings out that delicious sweet flavour.
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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.
Recipe
Roasted Tomato and Basil Pasta with Parma Ham
Ingredients
- 140 g Spaghetti/linguine
- 20 Cherry tomatoes, halved
- 3 tablespoon Olive oil
- 2 tablespoon Balsamic vinegar
- 4 Garlic cloves, 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
- 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 preheated oven at 200°C for 30 minutes.
- 12 minutes before the tomatoes are ready, put the spaghetti in a pan of boiling water and simmer for 12 minutes and then drain.
- Add a little oil to a pan and add the shallots and chopped Parma Ham. Gently cook for 3-4 minutes.
- 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.
- Transfer the spaghetti mixture to a large bowl and then top with parmesan, pine nuts and a little extra fresh basil.
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.
Danielle Wolter
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 :-)
Katherine Hackworthy
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.
Cliona Keane
This is such a gorgeous recipe! Super hearty, healthy and filling...perfect!
Dana
This pasta dish looks so delicious! I love all of the ingredients.
Julia
What a delicious pasta recipe! Easy, tasty and so flavorful! :)
Emma
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!
Heidy L. McCallum
Simply stated, "This looks delicious!" I would devour this entire plate and possibly ask for seconds of your pasta.