Ingredients:

• 1 pkt San Remo 500g wholemeal spiral pasta
• 200g prosciutto, sliced
• 5tbspn olive oil
• 1 brown onion, peeled and finely diced
• 3tbspn garlic, crushed
• 2tbspn fresh red chilli, finely chopped
• 1 cup blanched whole almonds, crushed
• 1 punnet cherry tomatoes, halved
• salt and pepper
• ½ bunch basil leaves
• shaved parmesan

Method:

1. Cook pasta as per packet directions.
2. Pre- heat grills to medium/high heat.
3. Grease an oven tray with a little oil, then lay prosciutto on tray and cook under grill until crispy, remove and allow to cool.
4. In a large pan, heat olive oil on medium heat. Once hot, add onion, garlic and chilli cooking for 2-3 minutes, before any browning occurs.
5. Add the almonds to pan and reduce heat to low. Toss almonds through chilli and garlic.
6. Add tomatoes and reduce heat to low.
7. Strain pasta and add immediately to pan and toss through, season with salt and pepper.
8. Finally, tear prosciutto and basil leaves and add mix through the pasta.
9. Serve immediately with parmesan shavings on top.