Dice the cooked ham and soft goat cheese into small pieces.

Heat 1 tablespoon of olive oil in a frying pan over medium heat. Fry the diced cooked ham until crisp.

Transfer the crispy ham to a bowl and reserve it for finishing.

Combine the goat cheese and Genovese pesto in a mixing bowl. Add 120 ml of pasta cooking water and stir until creamy.

Heat the remaining olive oil in the second frying pan. Add the peeled tomatoes and salt.

Simmer the tomato sauce over low heat for 10 minutes. Crush the tomatoes lightly with the spoon.

Bring salted water to a boil in the pasta pot. Cook the paccheri until al dente according to the package instructions.

Reserve 120 ml more pasta cooking water and drain the paccheri. Add the drained pasta to the tomato sauce.

Add the crispy ham and the reserved pasta water to the pan. Toss over medium heat until the sauce coats the pasta.

Pour in the goat cheese and pesto cream. Toss gently until the paccheri are evenly creamy.

Divide the pasta among four serving plates. Finish with grated hard cheese and serve immediately.

Add a generous sprinkle of grated cheese over the pasta.

Plate generously.