SIMPLE FRESH TOMATO, CHEESE
AND PROSCUITTO PAPPARDELLE

200 gm dried Papardelle noodles
12 thin slices proscuitto
3 large ripe tomatoes, roughly chopped
2 Tablespoons cabernet Sauvignon vinegar
2 cloves garlic, minced
1/3 cup loosely rolled fresh basil leaves
1/2 cup loosely packed fresh Italian parsley leaves
1/3 cup grated good parmesan (plus a bit for garnish)
fresh ground black pepper

Cook the noodles in plenty of boiling, salted water according to the package directions.

Meanwhile, fry proscuitto slices in a single layer over high heat until well browned. You may have to do 2 or 3 batches depending on the size of your pan. Remove them to a plate and set aside.

Reduce heat under the frying pan to medium. Saute the garlic briefly until it just barely starts to change to a golden colour, about 1 minute.

Add roughly chopped tomatoes in a single layer. Stir and cook for 30 seconds and then remove from heat. Drizzle over the cabernet or balsamic vinegar.

Tear proscuitto slices into pieces and add to the tomatoes. Chop up the basil and parsely very roughly. Stir the chopped herbs and the grated cheese through the hot tomatoes.

Drain pasta and toss into pan with tomato mixture. Combine well using tongs and serve with a dusting of fresh cracked black pepper a litte more parmesan sprinkled over.

Serves 2-3
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