Pasta with ricotta and prosciutto

Ingredients

Scaled for your household (2 portions) · original serves 2

• Dried pasta200 g
  wide pasta or rigatoni
• Olive oil2 tbsp
• Garlic cloves4 clove
  sliced
• Sea saltto taste
  to season
• Cracked black pepperto taste
  to season
• Ricotta150 g
• Basil2 tbsp
  leaves
• Prosciutto6 slice
  torn
• Parmesan (optional)to taste
  to serve

Method

1. 1

   Cook the pasta. Bring a large saucepan of salted water to the boil and cook the 200 g pasta for 8–10 minutes, until al dente. Drain and return it to the pan to keep warm. Slice the 4 garlic cloves while it cooks.

   10 min
2. 2

   Flavour the oil. Put the empty pan back over medium heat with the 2 tbsp olive oil, the sliced garlic and a good pinch of salt and pepper. Cook for 1 minute, until the garlic is fragrant but not browned.

   1 min
3. 3

   Toss. Return the pasta to the pan and toss until every piece is coated in the garlic oil.

4. 4

   Top and serve. Divide the pasta between plates. Spoon over the 150 g ricotta, scatter with the 2 tbsp basil leaves and the torn prosciutto, and finish with grated parmesan.