30 minute ham and tomato pasta makes for the perfect weeknight meal. Both gluten-free and dairy-free. Simplicity at it’s finest with the best of flavors. The perfect way to use up all of that leftover Easter Ham!
I have spent the last week in Spain with D’s mom and sister. We flew into Madrid and took a bus down to Malaga, where the Semana Santa, the Holy Week, celebrations have been in full swing.
Several times every single day there have been enormous religious processions going through the main streets in the historic center. Elaborate and incredible floats are carried by at least 200 men, with a full orchestra and men and women in robes following them.
I’ve never seen anything quite like it.
Malaga has been full of people with both Spanish and international tourists flocking to the city to see this once a year processions.
And with Easter upon us I’m guessing you’ll be serving up the traditional ham for Easter dinner. And then you’ll probably have a bunch of leftovers.
What to do with all that leftover Easter ham you ask? Not to worry, I’ve got you covered.
Lightly pan fried ham makes for a great protein to throw onto this ham and tomato pasta recipe. Have you made ham and tomato pasta before? It makes for the perfect easy to throw together weeknight dinner that will be in your regular dinner rotation once you make it once.
Now I normally love some good bacon pits throw into my pasta (like in my 30 Minute Lightened Up Creamy Coconut Milk Carbonara Pasta) but sometimes, bacon is a but too heavy. You know what I mean?
Sometimes you want ham instead. Now regular baked ham, is not my jam (it rhymes – ha!) But, lightly pan fried ham – now we’re talking. It works for breakfast with eggs, for lunch on a sandwich or for dinner in this ham and tomato pasta recipe.
Get that thinly sliced ham lightly charred and crispy in the pan and then continue to toss together with fresh cherry tomatoes, a bit of coconut cream, basil, onions, garlic, etc. When cherry tomatoes get all blistered up in the pan and even start to pop and all those tomato juices crowd the pan – it’s the best.
Making pasta with fresh cherry tomatoes is the best. If you don’t have those on hand you could of course make this ham and tomato pasta with canned diced tomatoes – though the fresh tomatoes really shine in this dish. The fresh cherry tomatoes add a very delicate tomato-y flavor to the dish.
This ham and tomato pasta is all about light and bold flavors – nothing too overpowering. In one bite you get the smokiness of the fan, the delicate cherry tomatoes, the fresh slivered basil and the creamy pasta.
This ham and tomato pasta makes for the perfect simple weeknight meal, especially with all that leftover Easter ham.
Looking for more 30 minute weeknight pasta recipes? Check out these:
- Dairy Free Chicken Pasta with Creamy Pesto Sauce –> PIN for Later
- Creamy Vegan Pumpkin Pasta with Sage –> PIN For later
- Vegan Roasted Red Pepper Sauce Pasta –> PIN For Later
- 30 Minute Lightened Up Creamy Coconut Milk Carbonara Pasta
- Creamy Tomato Chicken Pasta
- 6 ounces gluten free pasta cooked according to package directions
- 1 tablespoon olive oil oil
- 8 ounces thinly sliced ham,
- 4 cloves garlic minced
- 1/2 onion diced
- 1 package cherry tomatoes halved
- 1/2 cup coconut milk
- handful fresh basil slivered
- salt/pepper to taste
Heat oil over medium heat and add ham. Cook until lightly crispy on both sides and remove from pan. Cut the ham into smaller pieces.
In the same pan over medium heat cook onions for a few minutes and then add garlic and cook for 1 minute or until aromatic. Add cherry tomatoes and cook for a few minutes.
Add coconut milk and bring to a boil, continuing to cook until sauce has thickened a bit. Add ham back to the pan.
Serve sauce over pasta, garnished with fresh basil.
Amallia @DesireToEat says
mmm your pasta looks so delicious Vicky, perfect for dinner. Healthy and easy to make.
THanks Amallia! Hope you get to try it out : )
Becca from ItsYummi! says
This looks and sounds amazing! Found it over on Pinterest… you’ve been repinned and Stumbled! 🙂
Thanks so much for repinning and stumbling!
Laura @ Raise Your Garden says
Greetings from Buffalo!
I love this recipe. You managed to combine all of my favs, cherry tomatoes, garlic, basil, onion, cheese, and of course leftover Easter Ham.
Cannot wait to try this. Must pin so I have it in summer when all my fresh ingredients are in!
Thanks so much Laura! It will be even better in the summer with fresh herbs and tomatoes : ))
Sounds like a very fun trip , Vicky. I have never tried coconut milk with pasta. Time to give your recipe a shot. It sounds really good.
I’ve been experimenting with coconut milk in pasta dishes a lot lately as I have been trying to develop more dairy free recipes and I think coconut milk goes really well with the pasta and I don’t find a coconutty aftertaste or anything.
plasterer bristol says
Yum, really tasty. Top marks for this, and thanks for sharing.
Glad you liked the recipe!
Is this recipe supposed to have cheese? I see it mentioned, but it’s not in the recipe.
I did not use cheese as I wanted to keep the recipe dairy free, but if you have no problems with dairy then you can add some freshly grated cheese (Parmesan, sharp cheddar, etc) to the final dish!
This was fast, easy, delicious, and a great way to use up the cherry tomatoes that we are drowning in . Thanks for an awesome light summer meal.
Yay so happy to hear that! Glad you enjoyed my recipe!