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Pasta with tomatoes, ricotta, Parma ham and sage

by Stephanie Brooks

Serves: 2

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


  1. Warm the oil in a medium pan and tip in the cherry tomatoes, sage, chilli flakes, garlic and a generous pinch of sea salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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