Main Course
Copperpot Sun Dried Tomato with spaghetti and crispy prosciutto
Serves: 10
Prep. Time: 10min
Cook Time: 10min
| Ingredient |
Preparation & Service |
- 600g Copperpot Sun Dried Tomato Dip
- 1.6kg Spaghetti
- 300g Prosciutto (thinly sliced)
- 150g Parmesan or Pecorino cheese (shavings)
- 80ml Extra virgin olive oil
- Freshly ground pepper to taste
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- Fry or grill prosciutto until crispy, place on a paper towel and set aside.
- Cook pasta in plenty of salted boiling water until al dente.
- Place Copperpot Sun Dried Tomato Dip in to a large bowl, add pasta and stir well adding a little of the pasta water for a lighter sauce.
- Place pasta into serving dishes, garnish with prosciutto and cheese.
- Drizzle with olive oil and season with pepper.
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Suggestions for serving and garnishing:
- Crispy bacon can be used to substitute prosciutto.
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