© Photography by Steve Baxter
Pasta with sweet Parma ham, and artichoke hearts in a tomato and olive sauce. This recipe can be made in minutes. If you don’t have Parma ham, you can substitute grilled crispy bacon instead.
Serves 2
Preparation Time: 5 minutes
Cooking Time: 10 minutes
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175g (6oz) Buitoni fettucine
250g jar Buitoni Toscana sauce
70g packet Parma ham slices
180g tub artichoke hearts, marinated in oil
cracked black pepper
fresh basil leaves, if available
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Put a big pan of water on to boil and cook the pasta according to the pack instructions.
Tear the Parma ham into bite size pieces. Drain (reserve the oil from the artichokes) and slice each heart into four.
When the pasta is ready, drain, and then tip it back into the pan with the Toscana sauce, the Parma ham and the artichokes. Toss it all together, and heat gently until it’s nice and hot to eat.
Drizzle over a glug of the reserved artichoke oil, then divide the pasta between 2 warmed plates. A few fresh basil leaves make a good finish, if you have some.
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Top Tip:
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Warm rosemary focaccia or sun-dried tomato bread goes really well with this.
Suggested wine:
“Petelia” Calabria
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Crispy Coated Chicken Dippers
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