Medium 50 - 60 min

Garganelli with Prosciutto and Cherry Tomatoes

Garganelli egg pasta with prosciutto, cherry tomatoes, smoked cheese and rosemary.

Products used for this recipe


100 g prosciutto or speck

1 teaspoon rosemary to taste

500 g La Molisana Garganelli

100 g smoked scamorza cheese

150 g cherry tomatoes

Sugar to taste

Salt to taste

Olive oil


Boil plenty of salted water to cook the garganelli. Preheat the oven to 180 degrees.

Wash the cherry tomatoes, cut them in half and arrange them on a baking sheet lined with parchment paper. Sprinkle them with salt and a little sugar, then bake them at 180 ° C and let them dry for about 10 minutes.

After this time, take them out of the oven and set them aside. Meanwhile, cut the prosciutto into thin strips and brown it in a pan with just a few needles of rosemary, until crisp.

Dice the smoked cheese.

Cook the pasta and, once you have drained it, pour it into the pan with the browned prosciutto. Then add the cherry tomatoes, smoked cheese and a drizzle with olive oil.

Mix well to cream the pasta, then plate and serve immediately on the table.
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