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Pasta con prosciutto di parma e rucola
Amount
servings
Ingredients list
- 400 g rigatoni
- 120 g Parma ham (shop here)
- 80 g arugula
- 200 g cherry tomatoes
- 1 onion
- 100 g parmesan cheese (shop here)
- olive oil extra virgin
- salt to taste
- pepper to taste
Equipment
Directions
- Bring a large pot with plenty of salted water to a boil and cook the pasta in it until al dente.
- In the meantime, wash and quarter the cherry tomatoes. Peel and finely dice the onion. Heat a large frying pan on medium heat. Now add some olive oil to the pan and sauté the quartered cherry tomatoes and the onion. Then add some pasta water and simmer on low heat.
- Meanwhile, wash and dry the arugula.
- Once the pasta is ready, drain and then add directly to the pan. Season with salt and pepper and mix everything thoroughly.
- Finally, arrange on deep plates, garnish with arugula and Parma ham and sprinkle with shaved pieces of Parmesan and serve hot!Buon appetito!
Serving: 361gCalories: 217.5kcal (11%)Carbohydrates: 20.9g (7%)Protein: 8.8g (18%)Fat: 10.5g (16%)
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