Ploughman's pasta
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Ploughman's pasta
A super-easy summer pasta dish bursting with the delicious flavours of a country pub on a sunny summer weekend
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
689Kcal
Fat
23gr
Saturates
7gr
Carbs
90gr
Sugars
9gr
Fibre
8gr
Protein
26gr
Salt
1.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 375g bucatini pasta (or spaghetti)
- 2 tbsp olive oil
- 750g mixed cherry and baby plum tomatoes, halved
- 175g ham hock or shredded ham
- 100g Inspired to Cook pink pickled onions, drained
- 2 tsp English mustard
- chopped parsley, to garnish
For the cheddar croutons
- 2 tbsp olive oil
- 125g sourdough bread, cut into 1cm cubes
- 50g extra mature cheddar, grated (we used Barber’s Mature Cruncher)
Step by step
- Bring a large pan of salted water to the boil. Meanwhile, heat the oil for the croutons in a small frying pan, add the cubed bread and fry for 3-4 minutes until toasted gold. Sprinkle over the cheese and keep moving around the pan until the cheese coats the croutons. Set aside.
- Add the pasta to the boiling water. Meanwhile, heat the oil in a large frying pan and fry the tomatoes for 3-4 minutes, until just starting to soften. Add the ham hock, pickled onions and mustard and stir to combine. Keep on a low heat.
- Drain the pasta, reserving some of the pasta water. Toss the pasta through the sauce, adding a splash of the reserved pasta water. Season well and serve scattered with the cheesy croutons and parsley.
