Summertime Pasta with Tomatoes, Prosciutto, and Basil

Name: Summertime Pasta with Tomatoes, Prosciutto, and Basil
Total time: 25 min
Yield: 2
Ingredients: 12 oz angel hair pasta; 4 tomatoes, seeded and chopped; 0.5 tsp sea salt; 0.25 tsp black pepper; 6 tbsp extra-virgin olive oil; 1 tbsp olive oil; 1 large shallot, thinly sliced; 2 garlic cloves, minced; 4 oz thinly sliced prosciutto, cut into strips; 0.25 cup basil leaves, thinly sliced; 0.25 cup Parmigiano-Reggiano cheese, grated

Embrace the fresh flavors of summer with this pasta dish featuring homegrown tomatoes, basil, and prosciutto. Ready in under 30 minutes for a light yet satisfying meal.

Recipe Info

Prep Time

25 min

Difficulty

Easy

Servings

Nutrition

calories398kcal

carbohydrates36g

fat23g

fiber3g

protein12g

sodium683mg

sugar4g

Dinner Italian

Ingredients

12 oz angel hair pasta

4 tomatoes, seeded and chopped

0.5 tsp sea salt

0.25 tsp black pepper

6 tbsp extra-virgin olive oil

1 tbsp olive oil

1 large shallot, thinly sliced

2 garlic cloves, minced

4 oz thinly sliced prosciutto, cut into strips

0.25 cup basil leaves, thinly sliced

0.25 cup Parmigiano-Reggiano cheese, grated

Directions

Bring a large pot of salted water to a rolling boil. Cook pasta until al dente, about 4-5 minutes; drain and reserve 1 cup cooking water.

In a medium bowl, combine tomatoes, sea salt, black pepper, and 1/3 cup extra-virgin olive oil. Stir gently and set aside.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Sauté shallot until beginning to turn translucent, about 1-2 minutes. Add garlic; cook for another 1 minute or until fragrant.

Add the cooked shallot, tomato mixture, prosciutto to pasta. Toss to combine and use reserved cooking water as needed for ease of mixing.

Top with sliced basil and grated Parmigiano-Reggiano cheese before serving.