Roasted Tomato and Basil Pasta with Parma Ham

* This is a sponsored post for Parma Ham *
Sweet and juicy roasted tomatoes stirred through garlic herb spaghetti and mixed with Parma Ham is such a simple and classic pasta dish. Roast the tomatoes ahead of time and then heat them up with the spaghetti when you are ready to eat it - this pasta with tomatoes and basil is an easy weeknight meal.

Tomato and Basil Pasta with Parma Ham

This is hands down my favourite end of summer pasta dish. It's a great way to use up the bounty of great value tomatoes that are available at the supermarket (or in your garden if you are growing them) and you only need a few ingredients.

What really takes this simple pasta dish to the next level though is some chopped and cooked Parma Ham and shallots stirred through it. It adds a little extra saltiness and a whole lot of extra flavour that you just wouldn't get from using any other ham.

What is So Special About Parma Ham?

Parma ham is an all natural product made from just 4 ingredients: pork, salt, air and time. There is nothing else added - no additives, preservatives or spices. It's 100% natural. No chemicals are used in the cleaning process either, just salt and water.

I recently spent the day in the Parma Ham production factory and what really came across is just how much a labour of love making Parma Ham is. It takes a dedicated team, who are passionate about their region and producing the best quality product.

Parma Ham is known for the delicious saltiness of the product. When it comes to the salting process, there is no "one size fits all" approach and the 'Salt Master' must decide just how much salt is required. The same uniqueness is applied to the airing process as well.

Parma Ham is air conditioned with fresh air coming out of the unit and then the Ham Master decides when to open the windows and let more air in. Fresh air blows across the countryside originating from the nearby coast.

The air crosses the Apennines where it loses its saltiness and dries. It takes on the perfumes of the vegetation it passes through, before it reaches the production area in the hills south of Parma. This is what gives the ham its unparalleled sweetness.

It isn't a quick process, with the ham spending three months hanging during the ‘riposo’, or resting phase. The meat gradually becoming darker and harder. Around seven months after the salting process the ham is smeared with a mixture of rice flour, salt, and pork fat called ‘sugna’ to stop it drying too quickly for the remainder of its maturation.

Pasta with Tomatoes and Basil

Tomatoes and basil - is there any better combination for a pasta dish? You could use dried basil, but fresh is always best and it really compliments the tomatoes.

We used cherry tomatoes, as that is what we had a lot of to us up and they are sweeter. But you could chop up some larger tomatoes for this roasted tomato pasta.

Fresh Tomato Pasta Sauce

We keep the sauce really simple with this and just used some olive oil, lemon juice and garlic and let the roasted balsamic tomatoes shine through.

If you have been growing your own tomatoes this year, then you probably have more than you know what to do with at the moment. This pasta with tomatoes and basil is a great way to use up lots of tomatoes and roasting them really brings out that delicious sweet flavour.

Ingredients needed to make a Tomato and Basil Pasta with Parma Ham (serves 2)

• 140g spaghetti/linguine
• 20 cherry tomatoes, halved
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 4 garlic cloves, crushed
• Juice of half a lemon
• Half a pack of fresh basil, finely chopped
• A pinch of sea salt and black pepper
• 4 shallots, diced
• 4 slices of parma ham, chopped
• 2 tbsp pine nuts
• 20g parmesan, shaved

How To Make Tomato and Basil Pasta with Parma Ham - Step by Step:

One: Add the tomatoes to a roasting pan along with 1 tbsp of olive oil, 2 crushed garlic cloves, salt, pepper and balsamic vinegar and mix well. Put in a preheated oven at 200°C for 30 minutes.
Two: 12 minutes before the tomatoes are ready, put the spaghetti in a pan of boiling water and simmer for 12 minutes and then drain.
Three: Add a little oil to a pan and add the shallots and chopped Parma Ham. Gently cook for 3-4 minutes.
Four: Add the rest of the olive oil, garlic, lemon juice and fresh basil to the spaghetti and then add the cooked shallots and Parma ham and the cooked tomatoes and mix well.
Five: Transfer the spaghetti mixture to a large bowl and then top with parmesan, pine nuts and a little extra fresh basil.

Other Pasta Recipes To Try:

Creamy Butternut Squash Hummus Pasta
Mushroom Bolognese
15 Minute Garlic and Herb Spaghetti
Healthy Mac and Cheese

Some extra tips for this Tomato and Basil Pasta with Parma Ham:

• Add some extra sweetness by drizzling some extra balsamic over the spaghetti before serving.
• If you don't want to cook the Parma Ham, then just curl the slices up and place on top before serving. The shallots could be roasted at the same time as the tomatoes.
• Oregano is a nice addition to the tomatoes before they are roasted.
• Mix things up and add some soft goats cheese to the dish isn't of parmesan.

If you’ve tried this Tomato and Basil Pasta with Parma Ham, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

DON’T FORGET TO RATE THE RECIPE ↓

Roasted Tomato and Basil Pasta with Parma Ham

Sweet and juicy roasted tomatoes stirred through garlic herb spaghetti and mixed with Parma Ham is such a simple and classic pasta dish.

5 from 25 votes

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Course: Lunch, Main Course

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Allergen:

Gluten

Meat

Servings: 2 servings

Calories: 588kcal

Cook ModePrevent your screen from going dark

Ingredients

UK measures - US measures

• ▢ 140 g Spaghetti/linguine
• ▢ 20 Cherry tomatoes, halved
• ▢ 3 tbsp Olive oil
• ▢ 2 tbsp Balsamic vinegar
• ▢ 4 Garlic cloves, crushed
• ▢ 0.5 Lemon (juice only)
• ▢ 1 cup Fresh basil, finely chopped
• ▢ 1 pinch Sea salt and black pepper
• ▢ 4 Shallots, diced
• ▢ 4 slices Parma ham, chopped
• ▢ 2 tbsp Pine nuts
• ▢ 20 g Parmesan, shaved

Instructions

• Add the tomatoes to a roasting pan along with 1 tbsp of olive oil, 2 crushed garlic cloves, salt, pepper and balsamic vinegar and mix well. Put in a preheated oven at 200°C for 30 minutes.
• 12 minutes before the tomatoes are ready, put the spaghetti in a pan of boiling water and simmer for 12 minutes and then drain.
• Add a little oil to a pan and add the shallots and chopped Parma Ham. Gently cook for 3-4 minutes.
• Add the rest of the olive oil, garlic, lemon juice and fresh basil to the spaghetti 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 parmesan, pine nuts and a little extra fresh basil.

Notes

• Add some extra sweetness by drizzling some extra balsamic over the spaghetti before serving.
• If you don't want to cook the Parma Ham, then just curl the slices up and place on top before serving. The shallots could be roasted at the same time as the tomatoes.
• Oregano is a nice addition to the tomatoes before they are roasted.
• Mix things up and add some soft goats cheese to the dish isn't of parmesan.

Nutritional Information

Serving: 1portion | Calories: 588kcal | Carbohydrates: 76g | Protein: 26g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 800mg | Potassium: 530mg | Fiber: 8g | Sugar: 8g | Vitamin A: 650IU | Vitamin C: 42.9mg | Calcium: 180mg | Iron: 5mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.