At last, I am beginning to use the tomatoes I preserved from my summer/autumn bounty. When at their peak, I oven-roasted lots of Roma tomatoes, vacuum packed and froze them.
This dish was inspired by a recipe in The Australian Women’s Weekly’s Sensational Stir Fries. The original recipe used fresh tomatoes but I knew my roasted tomatoes would taste fab in the recipe. If you are keen to make it but not inclined to roast the tomatoes beforehand, then quarter Roma tomatoes and fry them until just soft before adding the other ingredients.
These quantities make a hearty meal for two.
- 250g spaghetti
- 2 tbs* basil
- 2 tbs* parsley
- 2 tbs* olive oil
- 1 tbs* lemon juice
- 1 tbs* balsamic vinegar
- olive oil, extra
- 100g prosciutto, roughly chopped
- 2 cloves garlic, crushed
- 6-8 roasted tomatoes (I cut my tomatoes in half, drizzled them with olive oil and sprinkled them with salt, pepper and mixed herbs. I then roasted them for 1.5 hours at 120 -150°C.)
- 40g pine nuts
*These are 20 mil tablespoons.
- Toast pine nuts and set aside.
- Combine, basil, parsley, olive oil, lemon juice and vinegar then set aside.
- Put a little olive oil in a frying pan and fry prosciutto until crisp. Set aside. Don’t wash the pan.
- In a separate pot, cook the pasta.
- Put the garlic in the pan the prosciutto was cooked in and fry for a minute or two.
- Add the roasted tomatoes, stirring until heated through.
- Add cooked, drained pasta and stir until coated.
- Add herb mixture and stir for a minute or two.
- Add the pine nuts and prosciutto. Stir until combined and heated through.
- Serve immediately.