Pasta with tomatoes, ricotta, Parma ham and sage
by Stephanie Brooks
Make the most of these ripe summer stars
- 2 tbsp olive oil
- 400g cherry tomatoes
- 2 tbsp chopped sage
- a pinch of dried crushed chilli flakes
- 3 garlic cloves, crushed
- sea salt flakes, crushed
- 85g Parma ham, slices separated
- 150g dried linguine
- 125g ricotta
- Warm the oil in a medium pan and tip in the cherry tomatoes, sage, chilli flakes, garlic and a generous pinch of sea salt.
- Cook together for 10-15 minutes, stirring now and then, until the tomatoes have begun to soften – press them with the back of a spoon to squash them slightly.
- Bring a pan of salted water to the boil. Separate the slices of Parma ham and slice into strips – dry-fry in a frying pan for a few minutes until crisp.
- Boil the pasta according to pack instructions, drain, then return to the pan and toss with the hot tomato mixture and the strips of Parma ham.
- Add the ricotta, in small pieces, toss once more and serve in warmed bowls.
Prepare up to the end of step 1 a few hours ahead