Antipasto Pasta

Antipasto Pasta

Ingredients:
4 Tbsp good Olive Oil
4 oil based sundried tomatoes, thinly sliced
4 sliced of good Prochutto/Parma Ham
Small handful pitted Kalamata Olives
1/2 tsp Chilli flakes or 1 small fresh red chilli
2-3 Cloves Garlic, crushed
2 Tbsp chopped fresh Basil
Salt & Freshly Ground Black Pepper
Good sprinkling of Parmesan Cheese to serve
200gms per person of Pasta - Spaghetti, Penne or any of your choice
(Optional, you can also add baby spinach and thinly sliced mushroms at the end)

Method:
Bring some salted water to the boil, add the pasta and cook according to the packet. Drain.

In a frying pan over a medium heat, dry fry the Parma ham/panchetta until just about crisp. Remove from the pan and when cooled, break or cut with scissors into rough pieces.

Re-heat another pan and add the olive oil. Add the garlic and chilli and cook briefly. Add the sundried tomatoes, broken pieces of parma ham/prochutto, olives and the drained pasta to the pan. Gently heat, add the basil, season to taste. Serve up on a pasta plate sprinkled with good quality, fresh Parmesan cheese.