Put the tomatoes in a oven-proof dish with half a tbsp of oil and cook in a preheated oven at 190C for 15 minutes
Add the spaghetti to a pan of boiling water and simmer for 12 minutes.
Drain the spaghetti and add back to the pan and stir through the rest of the olive oil, along with the lime juice, sea salt and black pepper and mix well.
Divide the spaghetti between bowls and then top with the chunks of avocado and cooked tomatoes. Add the prosciutto di San Daniele in roses and add shavings of Grana Padano on top. Add extra black pepper before serving.