Pasta with Fennel Roasted Tomatoes and Crispy Prosciutto Print Email

freshly cooked pasta
8-10 small mature tomatoes
1 red onion
150 g/5,3 oz thinly sliced prosciutto crudo (Parma ham)
ground fennel seeds
extra-virgin olive oil

Divide the tomatoes in two, if they are very watery, scrape out the seeds. Put them on a greased oven-proof form, sprinkle them with fennel and salt and drizzle olive oil over. Bake
in a pre-heated oven (175C/350F) for 20-40 minutes, it depends on how big and watery they are. The tomatoes should have sunk, become soft and got a bit of colour.

While the tomatoes are roasting, slice the onion and cook it slowly in olive oil until soft.

Take out a non-stick pan and fry the prosciutto slices as they are until they have become nice and crispy. Tear or break them into smaller pieces.

When the tomatoes are ready, take them out and divide each half into two, put them in a bowl together with the prosciutto and the onion and mix. If you want you can add the oil from the tomatoes.

Mix with hot pasta and eat immediately! - 4 servings