Ingredients

The following ingredients have 2 Servings
  • 140 g Linguine
  • 20 Cherry tomatoes (halved)
  • 1 tbsp Olive oil
  • 2 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 2 Garlic clove (crushed)
  • 2 Garlic clove (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)

Instruction

  • Preheat your oven to 200°C/400°F/Gas 6. 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 the oven for 30 minutes.
  • 12 minutes before the tomatoes are ready, put the linguine 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 linguine 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.