PASTA SALAD WITH TOMATO & CRISP PROSCIUTTO

PREP + COOK TIME 15 MINUTES SERVES 4

300g large spiral pasta

6 medium tomatoes (1kg) 2 tablespoons baby capers,

rinsed, drained

½ cup coarsely chopped fresh

flat-leaf parsley

1/3 cup lightly packed fresh basil leaves ½ cup (125ml) extra virgin olive oil 8 slices prosciutto (120g)

1 Cook pasta in a large saucepan of boiling salted water for 10 minutes or until just tender. Drain. Place the cooked pasta in a large serving bowl.

2 Halve tomatoes; squeeze juice and seeds over pasta. Coarsely chop tomato flesh; add to a small bowl with capers, herbs and oil; toss gently to combine. Season to taste.

3 Heat a large non-stick frying pan over medium heat. Cook prosciutto, in batches, for 1 minute each side or until golden and crisp. Drain on paper towel. Cool slightly.

4 Just before serving, crumble prosciutto over salad.