Parma Pasta

Conjure up those feelings of summer evenings with a quick and tasty bowl of Peta’s Parma Pasta.

175grams spaghetti
6 tomatoes, quartered
1/2 red onion roughly chopped
12 black olives, pitted
handful of basil
6 slices Parma ham, roughly chopped
100grams ball of Mozzarella Cheese, roughly chopped
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Cook the spaghetti as per instructions on pack.
While past is boiling, blend tomatoes, olives and red onion together into a chunky sauce.
Drain pasta and add the tomato sauce, olive oil, balsamic vinegar, season and toss it all together.
Toss through Parma ham and mozzarella cheese and top with torn up basil.

Serve with a crisp, chilled Pinot Grigio

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