Crunchy Bruschetta Pasta with Prosciutto - the traditional flavour & crunch of tomato and basil bruschetta as a pasta dish, with the added kick of prosciutto.
Cook pasta according to packet directions, drain & reserve 2-3 tbsp. pasta cooking water - set aside.
Meanwhile melt the butter in a medium microwave safe bowl.
Add the garlic and mix to infuse.
Add bread cubes to butter mixture, and coat well - I use a silicone pastry brush for this - then aside.
Heat a large non-stick pan over medium heat, add bread cubes (reserving the garlic) and fry for 4 mins turning often, until crisp - remove to a plate.
Add prosciutto to pan and fry for 2 mins until it starts to brown and crisp, then remove to plate lined with paper towel to drain then chop roughly.
Add olive oil and tomatoes to pan and fry for 4 mins until slightly charred and collapsed.
Crush reserved garlic into pan, adding basil, prosciutto and vinegar - cook for 1 min then turn heat down to low.
Add drained pasta, 2-3 tbsp. pasta cooking water and lemon juice - mix for 1-2 mins to reheat and combine.
Serve immediately topped with crunchy garlic croutons and grated parmesan.
I have set out the steps for this recipe in a specific order to maximise the flavour of the garlic in the croutons, but also making the time as short as possible - if you have more time you could do the prep in any order you like but the croutons will benefit from some time to soak up all that garlic butter goodness!
I have used Angel Hair pasta for efficiency (it only takes 2 mins to cook!!! yay!!!) but you could use any pasta you like.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*