Tessa Kiros imparts easy and simple cooking. Even if you have no proper poultry in your freezer, you still can cook up easy and delicious meal, and they're relatively easy and quick to pull together. With just canned tomatoes, cheese and pasta in your pantry, you still can cook something.

Tessa uses prosciutto in her recipe but I reckon any other ham or pancetta works too. I've used bacon here because that is the only meat I have and because I am just cooking for myself, I wanted something quick and comforting.

Tessa uses dried oregano in her recipe but you could easily substitute it with any other herbs such as dried basil, mixed herbs or even dried parsley or thyme. The sauce will be flavoured differently. This is the second time I did this and yes, it is very tasty!


Pasta with Prosciutto, Tomato and Oregano
(serves 4)

5 tbsp EVOO
2 cloves garlic, finely chopped
1 (14 ounce) can diced tomatoes
1 tsp dried oregano or any other dried herbs, crushed between your fingers salt
3/4 (16 ounce) package spaghetti or any other dried pasta
6 to 7 slices prosciutto crudo or just bacon or pancetta (raw prosciutto, cut into thin strips)
Grated parmesan cheese, to serve
Chopped fresh chile (optional)

Heat half the oil in a saucepan and saute the garlic over medium-low heat until you start to smell it. Add the tomatoes, oregano, and some salt, lower the heat a little and simmer for 15 to 20 minutes, crushing up the tomatoes with your wooden spoon every now and then as you stir so that it melts into a sauce.

Meanwhile, bring a large pan of salted water to a boil and cook the pasta. Add the prosciutto to the sauce and cook briefly to heat through. If you're using bacon, pan fry it until it is lightly browned on both sides. Do not overcrowd your pan if you want them to brown evenly.

Drain the pasta, return it to its pan, and add the sauce and the rest of the oil. Toss lightly to coat the pasta. Spoon into bowls and serve with grated Parmesan all round, and some chopped chile for those who like it.