2 punnets of NZ Hothouse cherry tomatoes
2 tablespoons of olive oil, plus more for serving
1/2 cup fresh herbs. Suggestion, basil, oregano and dill
3 cloves garlic minced or grated
salt and pepper to taste
100g thinly sliced prosciutto
4 eggs beaten
3/4 cup parmesan cheese, freshly grated
Pinch of crushed red pepper flakes
1/4 cup fresh basil or parsley chopped
450g of your favourite long-cut pasta. Suggestion, fettuccine
200g burrata cheese, at room temperature
Let's get cooking! Preheat your oven to 200 degrees C and grab a baking dish. In the dish, combine cherry tomatoes, olive oil, fresh herbs, garlic, salt, and pepper. Mix everything together until the tomatoes are coated. Then add in the prosciutto and pop the dish into the oven for 10-15 minutes until the tomatoes are soft and the prosciutto is crispy.
While that's roasting, let's prepare the pasta. In a large serving bowl, beat together eggs, parmesan, crushed red peppers, and basil. Set aside. Bring a pot of salted water to a boil and cook the pasta until it's al dente. Before you drain the pasta, scoop out about 1/2 cup of pasta water and set aside for later. Drain the rest of the pasta.
Immediately add the hot pasta to the egg/cheese mixture and toss quickly to make a creamy sauce. Add the reserved pasta water until the sauce reaches your desired consistency. Then add the roasted tomatoes and prosciutto (and all the delicious juices from the baking dish!) and toss gently. Season with black pepper and salt.
Divide the pasta among plates and top with torn burrata cheese and more fresh herbs. Now, grab your fork and twirl away!
Recipe credit, Half Baked Harvest.