Yummy 20 minute recipe for Prosciutto with penne pasta, chilli and fresh lemon

400g Penne
140g prosciutto
1 red onion – peel and slice finely
2 red peppers – de-seed and slice
1/2 fresh chilli – de-seed and chop
2 tomatoes – cut off end and chop
10g fresh parsley – chop finely
1 lemon
50g parmesan – grate finely
olive oil, salt and pepper (from your pantry)

How to
Prepare all the ingredients as indicated above.

Using a fine grater, grate the skin of the lemon to create zest. Then cut the lemon in half and squeeze the juice.

Preheat the oven to 180°C. Place the prosciutto slices on a baking sheet in a single layer (no overlapping). When the oven is hot, put the prosciutto in the middle of the oven. Bake the prosciutto slices for 10 to 12 minutes until slightly crispy. When done, remove from oven and set aside to cool.

Bring a large saucepan of lightly salted water to the boil. Add the penne (and a little olive oil) and cook for about 5 to 6 minutes until al dente – that’s cooked but firm to the bite and not soft. Drain (reserve a little of the cooking water in a mug) and keep the pasta warm in a colander over a saucepan of hot water on low heat. Drizzle with a little olive oil to prevent the pasta from sticking together.

Heat a few glugs of olive oil in a large frying pan over medium to high heat. Add the onion, red pepper and chilli. Cook for about 2 minutes, then add parsley, salt and pepper. Now add the cooked penne, lemon juice, tomato and HALF the parmesan. Toss well, add a splash of cooking water if looks a bit dry. Cook for another minute or so.

To serve, divide the pasta between the plates, top with the crispy prosciutto pieces and finish by scattering over the lemon zest, parsley and the rest of the parmesan.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.