Spaghetti with Prosciutto & Roasted Capsicum – Who doesn’t love a warming, light dinner that is packed full of flavour? I certainly do and this is exactly what I felt like on Friday night after a long week of work.
Rather than heading out for takeaway, I decided to do one of my favourite dishes. This dish is flavoursome and super easy to prepare. The hardest part is boiling the spaghetti 🙂
The dish is based on the classic Naples dish from Italy; Spaghetti olio, but with a bit more flare!
Spaghetti with Prosciutto & Roasted Capsicum
- fistful spaghetti
- 1 tablespoon olive oil
- 1 medium brown onion
- 3 cloves garlic chopped
- 1/2 cup roasted capsicum sliced into strips
- 6 slices prosciutto thin sliced
- pinch parmesan cheese
- pinch dried parsley
- drizzle olive oil
Prepare Spaghetti as per packet instructions. Once cooked, strain and then set aside.
Pre-heat frypan over medium to high heat and add Olive Oil.
Add chopped Onions, stir and cook until browning.
Add chopped Garlic and continue to stir for a further 1 -2 minutes.
Add Roasted Capsicum slices.
Add sliced Prosciutto.
Stir all ingredients for no longer than 2 minutes. We don't want to cook the Roasted Capsicum or the Prosciutto, just warm through.
Turn off the heat. Leave frypan on the hot plate. Add cooked, strained Spaghetti and toss gently to combine.
Once combined, serve and sprinkle grated Grana Padano or Parmesan, together with a pinch of dried or fresh Parsley and drizzle with Olive Oil.
- I used store purchased Roasted Capsicum slices in oil. Don't worry if some of the oil goes into your frypan, it just adds more flavour.
- Prosciutto - I asked my local Delicatessen to cut some Prosciutto into thin slices.
What you’ll need:-
- Frypan or skillet
- Wooden Spoon
- Large Saucepan
- Chopping Board
- Measure spoons / cups
Now for the step by step instructions:-
Prepare Spaghetti as per packet instructions. Once cooked to your liking, strain and then put to the side,
Pre-heat fry pan over medium to high heat and add Olive Oil.
When pan is hot, add Onions and stir until browning.
Add Garlic and continue to cook for another 1-2 minutes.
Add Roasted Capsicum.
Combine all ingredients and continue to stir for a minute or two.
We don’t want to ‘cook’ the Capsicum and Prosciutto, we are merely heating them through.
Turn the heat off and add your cooked Spaghetti to the pan.
Gently toss the Spaghetti, Prosciutto, Roasted Capsicum, Garlic and Onions until combined. Once combined, we are ready to eat!
To serve, I love the flavour of Grana Padano cheese therefore I grated some over the top of the finished dish, sprinkled with some Parsley and drizzled with Olive Oil…yum! (If you don’t have Grana Padano cheese, you could use a tasty cheddar or even Parmesan.
- Store in an air-tight container in the fridge for no more than 2 days.