Tuesday, February 12, 2013

Pasta Tricolore


  • 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)
  • 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!


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