Prosciutto Mozzarella Basil Tomato Pasta

If you like pasta and mozzarella cheese, this is a great recipe for you. With low-fat cream this dish is healthy, nutritious and delicious. If you cannot find Italian prosciutto, choose any dry-cured ham you can find in your store.

All my recipes are for 2 servings!

  • 4-5 oz (110-140 g) shell pasta
  • 1 teaspoon salt for the pasta water
  • 8 slices of prosciutto
  • 12 cherry tomatoes
  • 1 teaspoon chili paste
  • 4 twists from the Pasta Rossa spice grinder
  • 1 cup (240 ml) low-fat cream
  • 1 mozzarella ball
  • 20 baby capers
  • 10 basil leaves (or more)

How to prepare:

Preheat the oven to 410F (210 C). Cook the pasta according to the instructions on the package. Add salt to the cooking water.

Cut the tomatoes in half. Take an oven dish and add the tomatoes, chili paste, cream and the capers. Cut the mozzarella ball into small pieces. Cut the prosciutto slices in half. Add these to the oven dish. Season with Pasta Rossa. If you cannot find this spice, you can use black pepper and dried thyme.

Drain the pasta. Add the pasta to the oven dish and stir the ingredients so they mix nicely. Add the basil leaves. Cook the dish in the oven for 10 minutes. Divide the delicious pasta between to plates.

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