2.1.3 Summer tomato and bocconcini pasta
Serves: 4
Time to actively work on it: 30 min
Ingredients
| Amount | Ingredient | Preparation |
| 350 | g | pasta | cooked |
| 100 | g | prosciutto slices |
| 180 | g | boconcini mini |
| 350 | g | cherry tomatoes |
| 2 | | garlic cloves |
| 2 | tbsp | lemon |
| 1 | tbsp | olive oil |
| 1 | tbsp | oregano |
| 1 | tbsp | basil |
| | | fresh basil | chopped |
| |
Instructions
- Fry the prosciutto over high heat in batches for 2 min to 4 min
until crisp. Set aside.
- Heat the olive oil, lemon, oregano, and basil in the frying pan.
- Add garlic and tomatoes.
- Put cooked pasta, prosciuto and the marinated tomatoes on plates
and arrange bocconcini on top.
- Heat the plates in the oven for 3 min to 5 min on grill.
- Sprinkle the fresh basil on top.