This is the perfect pasta that can be thrown together when time is short and hunger levels are high. Raid your fridge for seasonal treats and get cooking! Carmarthen ham is a Welsh delicacy that can be ordered online but you can use Parma ham instead.
Glug of oil
1 garlic clove- crushed
1 small red chilli- finely chopped
Handfuls baby plum or cherry tomatoes- halved lengthways
4 slices of Carmarthen ham or Parma ham- cut into pieces
Small pack of asparagus tips- cut into thirds
Handful of basil
150g dried spaghetti
1. Get started by pre using the oven to 160c/ 140 fan. Take the halved tomatoes and lay on a baking tray cut side up. Drizzle with a little olive oil, salt, pepper and some chopped basil. Roast for a few minutes until softened and smelling wonderful. Cover and set aside. If you like, you can also roast the asparagus with the tomatoes by I like to quickly pan fry to keep a bit of crunch to them.
2. Boil a large pan of water ready to cook the spaghetti according to the packet instructions. Meanwhile take a large frying pan and heat a glug of oil over a medium heat before adding the garlic and chilli. Throw in the asparagus and cook together for a couple of minutes. Next up goes the sliced ham to cook for a further couple of minutes.
3. When the spaghetti is ready, drain well and add to the frying pan. Pop in the roasted tomatoes and toss the asparagus mix through the pasta to heat. Add an extra glug of oil if it looks a little dry but the tomatoes should add an extra bit of moisture.
Serve with some additional basil stirred through it if you like and a good grate of fresh parmesan cheese. Dish up into warm bowls and dig in.
Roasted tomato, fresh asparagus and ham spaghetti- your answer to a midweek dinner dilemma!