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Rigatoni with Parma ham & tomatoes
- 150g rigatoni
- oil for frying
- 2 garlic cloves , gently bashed but kept whole
- 8 slices Parma ham , roughly torn
- 300g cherry tomatoes , quartered
- 125g bocconcini or mini mozzarella , halved or torn
- basil leaves to decorate
Directions:View on BBC Good Food
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