Ingredients
- 300 g of egg capellini
- 100 g of sliced cooked ham
- 2 g of dried tomatoes in oil
- 2 fresh plum tomatoes
- 1 lemon
- 2 shallots
- oil
- salt
Procedure
First, peel the lemon and cut the peel into very thin strips. Boil them for a few minutes, drain, and let them cool. Heat two tablespoons of oil in a pan and sauté the chopped shallots until translucent. Once they're translucent, add the diced prosciutto and sun-dried tomato strips, stirring. After two minutes, remove from the heat and add the peeled and diced fresh tomatoes.
Meanwhile, cook the pasta in plenty of salted water, drain it al dente, and rinse it under cold water. Drain it again, transfer the capellini to a salad bowl, drizzle with olive oil, and set aside in a cool place.
Mix quickly and add everything to the capellini. Toss with two forks, loosening the pasta as much as possible. Then sprinkle the fillets with lemon zest and serve.
