5 from 52 votes
Roasted Tomato and Basil Pasta with Parma Ham
Roasted Tomato and Basil Pasta combines roasted cherry tomatoes enriched with garlic, balsamic vinegar, and fresh basil tossed with linguine, sautéed shallots, and Parma ham. The pasta is coated in a vibrant mixture balancing the acidity of tomatoes and balsamic with the savory, slightly salty Parma ham and the fresh herbal note from basil. Pine nuts add a bit of crunch, and shaved Parmesan completes the dish with a nutty finish.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
2
servings
Calories:
588 kcal
Course:
Main Course, Lunch
Cuisine:
Italian
Ingredients
- 140 g linguine
- 20 cherry tomato halved
- 2 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 2 garlic crushed, clove
- 2 garlic crushed, clove
- 0.5 lemon (juice only)
- 1 cup basil finely chopped, fresh
- 1 pinch sea salt
- 1 pinch black pepper
- 4 shallot diced
- 4 lices parma ham chopped
- 2 tablespoon pine nuts
- 20 g parmesan shaved
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Add 20 Cherry tomatoes to a roasting pan along with 2 tablespoon Olive oil, 2 Garlic clove, 1 pinch Sea salt and ground black pepper and 2 tablespoon Balsamic vinegar and mix well. Put into the oven for 30 minutes.
- 12 minutes before the tomatoes are ready, put 140 g Linguine in a pan of boiling water and simmer for 12 minutes and then drain.
- Add 1 tablespoon Olive oil to a pan and add 4 Shallots and 4 slices Parma ham. Gently cook for 3-4 minutes.
- Add 1 tablespoon Olive oil, 2 Garlic clove, juice of 0.5 Lemon and 1 cup Fresh basil to the linguine 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 20 g Parmesan, 2 tablespoon Pine nuts and a little extra fresh basil.
Cup of Yum
Notes
- Drizzle extra balsamic vinegar on the pasta before serving to enhance sweetness.
- Serve Parma ham slices uncooked on top as an alternative to cooking with shallots.
- Roast shallots alongside tomatoes for added depth of flavor.
- Add oregano to the tomatoes before roasting for a different herb note.
- Try substituting soft goat cheese in place of Parmesan for variation.
Nutrition Information
Serving
1portion
Calories
588kcal
(29%)
Carbohydrates
76g
(25%)
Protein
26g
(52%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Cholesterol
9mg
(3%)
Sodium
800mg
(33%)
Potassium
530mg
(11%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
650IU
(13%)
Vitamin C
42.9mg
(48%)
Calcium
180mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 588
% Daily Value*
| Serving | 1portion | |
| Calories | 588kcal | 29% |
| Carbohydrates | 76g | 25% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 800mg | 33% |
| Potassium | 530mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 42.9mg | 48% |
| Calcium | 180mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.