ISLE OF WIGHT ROASTED TOMATO, PROSCIUTTO AND BURRATA SPAGHETTI
Rich and glorious pasta with beautiful mixed speciality tomatoes from The Tomato Stall, that makes for a great dinner for all the family.
- 1kg IOW speciality tomatoes
- 2 tbsp, plus more for serving olive oil
- 2 big handfuls basil
- 3 garlic cloves, crushed
- 250g prosciutto
- 500g De Cecco spaghetti
- 150g burrata
- a big handful of basil
- 100g Parmesan Reggiano
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Preheat the oven to 200˚C.
Add the cherry tomatoes, olive oil, a handful of basil, garlic and a generous sprinkle of salt, pepper and chilli flakes to a baking dish and toss well. Add the prosciutto in layers on top of the tomatoes.
Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse and the prosciutto is crisp.
Whilst the tomatoes are roasting, cook the spaghetti according to the pack instructions. Drain the spaghetti reserving about 125ml pasta water.
Remove the tray from the oven, carefully set the crispy prosciutto to one side and using a slotted spoon, transfer the tomatoes into a bowl, leaving the juices in the tray.
Add the hot pasta to the tray, tossing in the juices. Pour a little of the pasta water in if needed.
Add the tomatoes and any remaining juices and gently toss all together to combine.
Twirl the pasta into four bowls. Top with crispy prosciutto, freshly torn burrata cheese, a handful of torn basil and a sprinkle of Parmesan.