How good is pasta piglets? At the end of a long and busy day there is nothing better than removing one’s pants, settling in on the couch and twirling some comforting pasta around ones fork whilst it yells at the TV show on the screen, sloshing wine down it’s front in the process. Or…perhaps if you have your life together and are social and outgoing, a good bowl of pasta can also be enjoyed with friends and loved ones (or so they say). Whatever your social circumstances, pasta is amazing and this beauty is awkwardly easy and insanely, satisfyingly, delicious.
So roll up your sleeves, remove your pants (only if you’re alone), pour yourself a glass of wine and whip up this delicious, ‘end of a big day’ feast for 1 or if you’re feeling generous – 2 piglets. Oink.
Roasted Cherry Tomato, Caramelised Garlic & Crispy prosciutto Linguine.
Feeds: 2-3 Hungry Piglets.
Prep Time: 2 Mins (not even joking). Cooking Time: 25 Mins (passive cooking i.e. choosing a movie and drinking wine whilst things roast and boil).
Ingredients of ‘end of a big day’ magic:
300g x Fresh Pasta (we love Golden Ravioli in Northbridge for ours)
130g x Shaved Prosciutto
1 x Garlic Bulb (yes that’s right a whole bulb)
50g x Shaved Parmesan
1 x Tsp Gourmet Stock
300g x Cherry Tomatoes
1 x Bunch Fresh Basil
2 x Tbs Olive Oil
1 x Free Range Egg
Method of ‘end of a big day’ magic:
- Preheat your oven to 250 degrees.
- Pour your cherry tomatoes (300g) into a medium sized oven tray.
- Break your garlic bulb up into cloves and scatter into your oven tray.
- Rip your prosciutto into large shreds and scatter into the tray.
- Now drizzle your olive oil over the top and give it all a good stir to make sure it’s covered in oil.
- Pop that tray into the oven for around 25 mins or until the prosciutto is crispy, the tomatoes are split and blistering and the garlic is soft when you poke it.
- Whilst this is cooking, fill a medium pot with water and bring to the boil.
- Just before your pull the tray from the oven, pour in your gourmet stock (1 Tsp) and your fresh linguine (300g) and allow to boil away for around 2-5 mins or until al dente.
- Now reserve around a cup of stock water VERY IMPORTANT and then drain your pasta and return to the pot.
- Take your oven tray out and with a spoon, squeeze your garlic cloves out of their skin.
- Remove the garlic skins and then pour your lovely roasted veg into the pot with your pasta.
- Now pour in your parmesan (50g), crack in your egg (1) - yes a raw egg, don't panic piglet just trust us - and pour in ¼-½ cup of your stock water and gently toss to combine it all – this should make it lovely and creamy. If it’s not creamy enough add a little more of the stock water.
- Now give it a good scrunch of salt and pepper. Finish with some lashings of parmesan and your ripped up basil leaves and carry that beauty to the couch in a large, delightful, bowl of what we refer to as happiness. Oink.