•  400g spaghetti or linguine
•  6 Roma tomatoes, finely chopped
•  6-8 slices prosciutto
•  ½ small red onion
•  2 tablespoons olive oil
•  1½ teaspoons white sugar
•  ½ cup chopped flat-leaf parsley leaves
•  ¼ cup (20g) finely grated parmesan
•  sea salt and cracked black pepper

  Place the pasta in a large saucepan of salted boiling water and cook until al dente. Drain.

  Combine the tomato, prosciutto, onion, oil, sugar, parsley, parmesan, salt and pepper in a large serving bowl. Add the warm pasta and toss to combine. Serves 4.