Crisp Prosciutto, Cherry Tomatoes and Almond Spirale Pasta

Crisp Prosciutto, Cherry Tomatoes and Almond Spirale Pasta

Crisp Prosciutto, Cherry Tomatoes and Almond Spirale Pasta

Serves 4

1 pkt San Remo 500g wholemeal spiral pasta
200g prosciutto, sliced
5tbspn olive oil
1 brown onion, peeled and finely diced
3tbspn garlic, crushed
2tbspn fresh red chilli, finely chopped
1 cup blanched whole almonds, crushed
1 punnet cherry tomatoes, halved
salt and pepper
½ bunch basil leaves
shaved parmesan

Cook pasta as per packet directions.
Pre- heat grills to medium/high heat.
Grease an oven tray with a little oil, then lay prosciutto on tray and cook under grill until crispy, remove and allow to cool.
In a large pan, heat olive oil on medium heat. Once hot, add onion, garlic and chilli cooking for 2-3 minutes, before any browning occurs.
Add the almonds to pan and reduce heat to low. Toss almonds through chilli and garlic.
Add tomatoes and reduce heat to low.
Strain pasta and add immediately to pan and toss through, season with salt and pepper.
Finally, tear prosciutto and basil leaves and add mix through the pasta.
Serve immediately with parmesan shavings on top.

Does your Mum often spend hours in the kitchen preparing food for the whole family?
Tell Mum to put her feet up while you treat her to a special, selfprepared meal in the comfort of her own home.

Leading Adelaide chef and restaurateur, Adam Swanson, says pasta is a delicious and easy dinner option to make for Mums.
'Pasta is simple to cook and comes in a wide array of flavours and shapes that enable us to create tasty meals to suit any palate," he said.
'The trick to cooking a great pasta meal is to treat the pasta itself as an integral flavour of the dish.
'Too often, we smother pasta in heavy sauces which mean that we lose the great texture and subtle flavour it adds.
'However, the right combination of ingredients paired with a quality pasta like San Remo can set taste buds singing.
'The key is to keep it simple. There is a temptation to include every ingredient we can think of in the one dish and that can cause flavour confusion.

Adam Swanson is one of Adelaide's leading chefs and restaurateurs. He is the owner and executive chef of Zucca at Holdfast Shores and a San Remo brand ambassador.