Combine prosciutto, tomatoes and basil for an easy pasta bake that’s just zinging with flavour!
Ingredients
- Olive oil spray, to grease
- 2 x 400g cans chopped tomatoes
- 4 garlic cloves, crushed
- 2 tablespoons coarsely chopped fresh basil
- 1 teaspoon caster sugar
- 500g penne rigate
- 450g bought chargrilled capsicum, thinly sliced
- 1 x 340g can marinated artichokes, drained
- 60g (1/4 cup) sliced semi-dried tomatoes
- 200g reduced-fat feta, crumbled
- 100g prosciutto slices, excess fat trimmed, halved crossways
- Finely shredded basil, extra, to serve
- Rocket salad, to serve
Method
- Step 1Preheat oven to 190°C. Spray eight 500ml (2-cup) capacity ovenproof baking dishes with olive oil spray to grease. Place dishes on 2 baking trays.
- Step 2Combine the tomato, garlic, basil and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 25-30 minutes or until sauce thickens. Season with salt and pepper.
- Step 3Meanwhile, cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain and return to pan. Add the tomato mixture, capsicum, artichokes, semi-dried tomato and half the feta and stir to combine. Spoon evenly among prepared dishes.
- Step 4Arrange the prosciutto over the pasta mixture and top with remaining feta. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes or until golden brown. Top with extra basil and serve with rocket salad, if desired.
Nutrition
1555 kj
Energy
8g
Fat Total
3.5g
Saturated Fat
6.5g
Fibre
20g
Protein
54g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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