Leftover Prosciutto Cotto & Tomato Pasta

Ingredients

• 2–4 (depending on leftovers)
• ½ onion, diced
• 2 cloves garlic, crushed
• Olive oil
• 1 tbsp butter
• Leftover Puopolo Prosciutto Cotto, diced
• 400g tin crushed tomatoes
• 1 tsp dried Italian herbs
• Cooked spaghetti or pasta of choice
• Handful fresh parsley

Method

• Sauté onion and crushed garlic in olive oil and butter until soft.
• Add the prosciutto cotto and lightly fry until slightly brown.
• Stir through tinned tomatoes and mixed herbs, simmer gently for 5–10 mins until slightly reduced.
• Combine with cooked pasta of choice and serve with chopped parsley.
• Tip: Prosciutto Cotto leftovers make great breakfast options, either by chopping it up and adding to omelettes or by slicing and using it as a bacon substitute in cheese croissants or toasted sandwiches.