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🍝 Oven-Roasted Tomato Pasta with Ham and Garlic

777 kcal · 30 min · 4 servings

Ingredients

• 600 g cherry tomatoes
• 80 ml olive oil
• salt
• pepper
• 1 clove garlic
• 0.5 lemon (juice)
• 500 g conchiglie
• 200 g prosciutto (e.g. Parma, in thin slices)
• basil (for garnishing)

Instructions

1. 1. Turn on your oven to 120 degrees Celsius. Use the top and bottom heat setting.
2. 2. Line a baking sheet with baking paper to prevent sticking.
3. 3. Thoroughly wash the tomatoes under running water.
4. 4. Cut the larger tomatoes in half. Leave the smaller tomatoes whole.
5. 5. Spread the tomatoes evenly across the prepared baking sheet.
6. 6. Drizzle one to two tablespoons of olive oil over the tomatoes.
7. 7. Season the tomatoes with a pinch of salt and ground pepper.
8. 8. Place the tray in the oven and bake the tomatoes for about one and a half hours.
9. 9. Peel the garlic cloves and press the garlic pulp into the remaining olive oil.
10. 10. Stir the lemon juice well into the garlic and oil mixture.
11. 11. Cook the pasta in a pot of salted water until it is al dente (firm to the bite).
12. 12. Drain the pasta water and let the pasta drain briefly.
13. 13. Toss the drained pasta directly with the garlic-lemon oil.
14. 14. Plate the pasta and arrange the oven tomatoes and ham on top.
15. 15. Finally, season the dish with salt, freshly ground pepper, and fresh basil leaves.
16. 16. Serve the pasta immediately while warm.

Nutrition per serving

• kcal: 777
• Protein: 31 g · Fett/Fat: 31 g · Carbs: 93 g