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Summer Fresh Pasta with Tomatoes and Prosciutto
Summer Fresh Pasta with Tomatoes and Prosciutto
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Fresh garden tomato and basil pasta with savory prosciutto for a light, flavorful summer dish.
Ingredients:
  • 1 (12 ounce) package angel hair pasta
  • 4 tomatoes, seeded and coarsely chopped
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon ground black pepper
  • 0.33333334326744 cup extra-virgin olive oil
  • 1 tablespoon olive oil
  • 1 large shallot, thinly sliced
  • 2 cloves garlic cloves, minced
  • 4 ounces thinly sliced prosciutto, cut into thin strips
  • 0.25 cup fresh basil leaves, thinly sliced
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste
Instructions:
  • 1. Boil a large pot of lightly salted water until it is bubbling vigorously. Cook pasta in the boiling water until it is tender but still slightly firm, about 4 to 5 minutes. Drain the pasta, saving 1 cup of the cooking water. Place the pasta in a large serving bowl.
  • In a medium bowl, add tomatoes and season with sea salt and black pepper, then drizzle 1/3 cup of extra-virgin olive oil over the mixture and gently toss to combine. Set aside.
  • In a small skillet over medium heat, warm 1 tablespoon of olive oil. Sauté the shallot until it turns translucent, for about 1 to 2 minutes. Add garlic and continue to cook until fragrant, for about 1 minute. Remove from the heat.
  • Combine the shallot mixture, tomato mixture, and prosciutto with the pasta; toss together using reserved cooking water for easier mixing.
  • Garnish the pasta with fresh basil and a generous sprinkle of flavorful Parmigiano-Reggiano cheese before serving.

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