Wash and halve the cherry tomatoes.
Drain and cut the peppers into thin strips.
Cut the dried tomatoes into strips.
Cut the slices of ham into pieces.
Wash, pick off the leaves and chop the basil.
Cut the olives into rings.
Heat the stock.
In a saucepan, heat 30 g of Lard “Le Fondant” Sublim’: 30 g, add the pasta, stir to coat them in the fat, add the strips of tomato and pepper.
Stir in the stock ladle by ladle (waiting for the stock to be absorbed between each ladle).
The pasta should absorb all the stock. Add the cherry tomatoes, ham and olives.
Taste for salt and pepper.
Sprinkle with the Parmesan just before serving.
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