Spaghetti with Oven Roasted Tomatoes, Rocket and Prosciutto

• 4 Roma tomatoes, quartered lengthways King Sooper's 1 lb For $0.99 thru 02/09
• olive oil spray
• 2 tablespoons chopped flat-leaf parsley
• salt and pepper, to taste
• 100g dried spaghetti
• 2 tablespoons virgin olive oil
• 2 slices prosciutto, cut into strips
• 1 clove garlic, crushed
• 1 small red chilli, seeds removed, finely chopped
• 1 cup rocket leaves
• 2 tablespoons KRAFT* Grated Parmesan

1. Place tomatoes on a lined oven tray.
2. Spray with oil and sprinkle with parsley, salt and pepper.
3. Bake at 200C for 18-20 minutes.
4. Cook spaghetti in a large saucepan of boiling water for 10-12 minutes or until al dente.
5. Drain well.
6. Heat oil in a large frying pan over medium heat, add prosciutto and cook until crisp.
7. Remove and drain on paper towel.
8. Add the garlic and chilli to the pan and cook 1 minute.
9. Add spaghetti to pan and toss well.
10. Return prosciutto to pan along with tomatoes and Parmesan.
11. Gently mix until combined.
12. Serve topped with rocket.

tomatoes, olive oil spray, flatleaf, salt, virgin olive oil, clove garlic, red chilli, rocket leaves

Taken from www.kraftrecipes.com/recipes/spaghetti-oven-roasted-tomatoes-rocket-prosciutto-104962.aspx (may not work)