Pasta with rocket and Parma ham

Name: Pasta with rocket and Parma ham
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 500 g Tomatoes; 300 g Spaghetti; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 100 ml Vegetable broth (instant); 150 g Rocket; 40 g Pine nuts; 120 g Parma ham; 80 g Parmesan cheese

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
500 g Tomatoes
300 g Spaghetti
2 Garlic cloves
2 TABLESPOONS Olive oil
7-10 Tbsp Sugar
7-10 Tbsp Pepper
100 ml Vegetable broth (instant)
150 g Rocket
40 g Pine nuts
120 g Parma ham
80 g Parmesan cheese

Directions

1
Bring salted water to the boil in a large pot. Carve tomatoes crosswise with a knife and blanch them in boiling water for about 20 seconds, lift them out of the pot with a skimmer and rinse them in cold water.
2
Then put the noodles into the pot and cook for about 8 minutes. In the meantime, skin the tomatoes, quarter them, remove the seeds and cut them into strips. Peel garlic and chop finely. Heat the oil in a pan.
3
Sauté the garlic in it. Add half of the tomato strips and braise briefly. Season with sugar, salt and pepper and deglaze with vegetable stock. Bring to the boil. Clean, wash and roughly chop the rocket.
4
Drain the spaghetti and let it drain. Roast pine nuts in a pan without fat until golden brown. Add the rest of the tomato strips and rocket to the sauce. Mix the spaghetti with the sauce. Cut Parma ham into strips, slice Parmesan cheese.
5
Arrange spaghetti on plates, sprinkle with strips of Parma ham, pine nuts and parmesan slices.