Pasta With Ricotta and Prosciutto

Serves 2


  • 200g wide pasta or rigatoni
  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • Sea salt and cracked black pepper
  • ¾ cup (150g) ricotta
  • 2 tablespoons basil leaves
  • 6 slices prosciutto, torn
  • Finely grated parmesan, to serve


  1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and return to the pan to keep warm.
  2. Return the pan to the heat and add the oil, garlic, salt and pepper and cook for 1 minute. Return the pasta to the pan and toss to coat.
  3. Place pasta on serving plates and top with the ricotta, basil and prosciutto.
  4. Sprinkle with parmesan and serve.