Summer Fresh Pasta with Tomatoes and Prosciutto recipe
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Ingredients
- 1 (12 ounce) package angel hair pasta 4 tomatoes, seeded and coarsely chopped ½ teaspoon sea salt ¼ teaspoon ground black pepper ⅓ 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 ¼ cup fresh basil leaves, thinly sliced ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
Nutrition Info
- 398.2 caloriescarbohydrate: 36.1 gcholesterol: 19.6 mgfat: 23.3 gfiber: 3.1 gprotein: 12 gsaturatedFat: 5 gservingSize: -sodium: 682.6 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Summer Fresh Pasta with Tomatoes and Prosciutto
Directions
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Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
Place tomatoes in a bowl, season with sea salt and black pepper.
Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss, set aside.
Heat 1 tablespoon olive oil in a small skillet over medium heat.
Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
Stir garlic into the shallot, continue cooking and stirring 1 minute more. Remove the skillet from heat.
Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta, toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.