PASTA WITH FENNEL ROASTED TOMATOES AND CRISPY PROSCIUTTO

Three tomatoes on a plate

It would be strange to live and cook without tomatoes, I know that the general view of Italian cooking is of endless dishes with tomatoes which isn’t true because there are many recipes around where you don’t see the trace of a tomato (and it obviously depends on if the recipe originates in the north or the south of Italy) but they sure have an important role. My personal favourite is the simplest of them all, spaghetti alla pomarola, a simple tomato sauce made with really good tomatoes beats any fancy dish in my book. But I like to vary too and this is a worthy contestant, roasting the tomatoes with fennel adds a new dimension to them and the soft sweetness of the onion contrasts nicely with the salty crispiness of the prosciutto.

Pasta With Fennel Roasted Tomatoes and Crispy Prosciutto

PASTA WITH FENNEL ROASTED TOMATOES AND CRISPY PROSCIUTTO
4 servings

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
salt
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 (175°C/350°F) 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!

Pasta With Fennel Roasted Tomatoes and Crispy Prosciutto

AddThis Social Bookmark Button

L