Summary

Ingredients

• 500 g riatoni
• 200 g ham, cooked (can be molded ham)
• 50 g butter
• 50 ml olive oil
• 8 cloves garlic, medium - large
• 0.5 tube ½ tomato paste
• 200 g parmesan, rated

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Instructions

1. Cook the rigatoni in plenty of salted water until al dente.
2. During the cooking time, heat the olive oil (e.g. Romanico Extra Vergine) slightly and add butter.
3. Cut the ham into strips approx. 1 cm wide. Add to the oil with the crushed garlic (crush on the board, not with the press). Monitor the whole thing, it must not boil too much, stir from time to time.
4. (For friends of the fiery cuisine: You can add chillies to the simmering olive oil.) Optionally, you can also carefully add Italian herbs.
5. When the pasta is al dente, drain and drain well. Don`t be put off.
6. Put the noodle in a large bowl. Now pay attention to the exact order, otherwise the whole thing will clump!
7. Sprinkle cheese on top and mix immediately with salad servers. Then add half of the tomato paste and pour the oil with ham over it. Now mix the noodles until they are evenly reddish in color.
8. Serve in the bowl.
9. I serve all kinds of lettuce with it.
10. A tip: add 1 - 2 diced mozzarella to the salad and use balsamic vinegar and Italian herbs, this underlines the Mediterranean note of this simple but tasty dish.