- 500 g (16 oz box) whole-wheat spaghetti
- 1 fistful of pine nuts
- appr. 30 small cherry tomatoes
- 1 package (250 g) of Halloumi cheese (Greek cheese for grilling)
- 20 dried tomatoes (when in olive oil: rinse a bit)
- 1 mozzarella cheese ball (rinse and try to get it at room temperature)
- fresh basil
- olive oil
- 12 slices of prosciutto crudo (or any kind of dry cured ham)
- First you’ve got to cut, cut, cut!
- Fry pine nuts without oil in a non-stick pan for about a minute. They should not get dark! Set aside.
- While the spaghetti is being cooked al dente in salted water (see package) fry Halloumi in a non-stick pan until it turns brown. (You wanna get that yummy crust ;-) Set aside.
- Put tomatoes in the very same pan and melt a bit. Add dried tomatoes. Heat and stir for a minute or two.
- When pasta has finished cooking and you have rinsed it, put it back in the pot. Add tomatoes and Halloumi. Cover the pot, set aside and let rest for about 5 minutes. (Believe me, it’s worth it. We found out because the second helping always tasted better ;-)… I guess because the pasta can absorb all the yummy tomato flavor!
In the meantime place ham slices on a baking sheet lined with baking paper. Grill in the oven for about a minute or so. (Depends on your grill actually!) They should get a bit brown and crispy. The crispier, the better!
- Put on a plate and drizzle with some good olive oil.
- Sprinkle with pine nuts, mozzarella and basil. Place ham chips on top. Serve and enjoy! For a heartier version: drizzle with more olive oil ;-) or add more ham strips.
- Buon appetito!
Brought to you by Shabby Princess!
