Garlic Noodle Extra

Ingredients for 4 servings:

• 500g rigatoni
• 200 g ham, cooked (can be pressed ham)
• 50 g butter
• 50 ml olive oil
• 8 cloves garlic, medium – large
• ½ tube(s) tomato paste
• 200 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the rigatoni in plenty of salted water until al dente. During the cooking time, gently heat the olive oil (e.g., Romanico Extra Virgin) and add the butter. Cut the ham into approximately 1 cm wide strips. Add it to the oil along with the crushed garlic (mash it on a board, not with a press). Monitor the cooking time; do not allow it to boil too vigorously, stirring occasionally. (For fans of “fiery cuisine”: you can add chilies to the simmering olive oil.) Optionally, you can also carefully add Italian herbs. When the pasta is al dente, drain well. Do not rinse. Transfer the pasta to a large bowl. Follow the exact order, otherwise it will clump together! Sprinkle the cheese over the pasta and immediately toss with salad servers. Then add half of the tomato paste and pour the oil and ham over it. Toss the pasta until it has an even reddish color. Serve in the bowl. I serve it with any kind of leaf salad. A tip: add 1-2 diced mozzarella to the salad and use balsamic vinegar and Italian herbs; this underlines the Mediterranean touch of this simple yet delicious dish.