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How to make Ham and roasted tomato farfalle

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 2 x 250g punnets cherry tomatoes, halved
  • 400g dried farfalle pasta
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 250g sliced lean ham, cut into thin strips
  • 80g (1/2 cup) pitted kalamata olives, halved lengthways
  • 1 bunch basil, leaves picked, finely shredded
  • Freshly ground black pepper
  • Sliced ciabatta, to serve

Method

  • Step 1 Preheat oven to 180°C. Arrange the tomato, cut-side up, on a baking tray. Roast in oven for 25-30 minutes or until light brown and tender.
  • Step 2 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan. Drizzle with oil and vinegar and toss to coat.
  • Step 3 Add the tomato, ham, olives and basil to the pasta, and gently toss until well combined. Season with pepper. Divide the pasta among serving bowls and serve with ciabatta, if desired.