Ingredients:
- Extra virgin olive oil
- 80g-100g Dried pasta (fusilli)
- 4 slices of cured ham; Parma ham/prosciutto/serrano ham
- 8 pitted green olives (jarred)
- 4 Sun-dried tomatoes
- 2 Garlic cloves
- 1 small white onion
- 1 tbsp pesto (SPAR pesto al pomodori)
- 1 tsp dried oregano
- 1 tsp chilli flakes
- 75g finely grated Parmesan, 50 for the recipe, 25 to garnish
- Fresh basil to garish
Method:
- Heat a frying pan on a medium heat, crisp up the slices of ham for 30-60 seconds, remove and set aside. Once cooled slice into wide pieces.
- Salt water and bring to a boil, add in the pasta.
- Add diced onion and finely sliced garlic to a pan on a medium heat with olive oil and cook until softened. Stir in a heaped tbsp of the pesto.
- Add sliced sundried tomatoes, along with a good drizzle of their oil along with the sliced olive.
- Stir in the seasonings, the chilli flakes and oregano.
- Drain the pasta, serving 50ml-100ml and add into the saucepan.
- Add 50g of the finely grated parmesan and combine. Plate and garnish with more parmesan and shards of the cured meat.
