600g dried shell pasta (substitute gluten free for coeliacs)
¼ cup (60ml) extra virgin olive oil
12 slices prosciutto (optional)
1 large red onion, thinly sliced
110g baby capers
250g goat's cheese, crumbled
310-340g jar roasted red capsicum, sliced
1 lemon, zest and juice
2 tbsp (40ml) red wine vinegar
Salt and freshly ground black pepper
150g baby rocket leaves
1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Reserve 1 cup of the cooking liquid, then drain. Transfer to a large heatproof serving bowl.
2. Meanwhile, heat ½ tablespoon olive oil in a large pan and cook the prosciutto until crisp. Remove to kitchen paper to drain. Add another ½ tablespoon oil to the same pan and briefly cook red onion, keeping it a little crisp. Either drain and rinse capers, or wash off salt. Add to onion for the last minute of cooking.
3. Sprinkle the warm pasta with goat's cheese and onion mixture. Add capsicum, lemon zest and juice, remaining oil and red wine vinegar. Gently toss until just combined. Taste and season with pepper and, if desired, salt and some of the reserved cooking liquid.
4. Just before serving, add the rocket leaves. Gently toss until just combined and wilting and serve, topped with crumbled prosciutto (if using). Can be served warm or cold.
TO SHARE: Serve in a large bowl with crusty bread on the side.
Wine match: This flavour packed pasta dish with salty notes from the goat’s cheese and prosciutto shining through needs a dry, crisp and almost neutral style Rosé, such as Grenache-based one with a spicy core of light red berry fruit and zesty acidity. An elegant, yet complex Chardonnay will also have the richness to match the bite of the goat’s cheese and the delicate texture of the pasta.