200 g wide pasta or rigatoni
2 T olive oil
4 cloves garlic sliced
sea salt and cracked black pepper
3/4 C ricotta
2 T basil leaves
6 slices prosciutto
finely grated Parmesan to serve
METHOD
Cook the pasta in a large saucepan of boiling salted water for 8-10 mins or until al dente. Drain, set aside and keep warm. Return the pan to the heat and add the oil, garlic, salt and pepper and cook for 1 min (or until just starting to brown). Return the pasta to the pan and toss to coat. Place pasta on service plates and top with ricotta, basil and prosciutto. Sprinkle with Parmesan. (Serves 2)
TIP
This is soooo easy to make (I had a couple of vodkas last night when I made this for the first time) and it still turned out great. I used a thick sliced prosciutto but I think it would be better with thin, so will try this next time.
Source: Donna Hays new cookbook 'Fast, Fresh, Simple'
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