This pasta with prosciutto and tomatoes showcases summer's garden bounty using fresh homegrown tomatoes and basil for a light and flavorful dish.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
398 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup cooking water. Transfer pasta to a large serving bowl.
Step 2
Place tomatoes in a medium bowl; season with sea salt and black pepper. Pour 1/3 cup extra-virgin olive oil over tomato mixture and toss gently; set aside.
Step 3
Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook and stir shallot in hot oil until it begins to turn translucent, 1 to 2 minutes. Stir in garlic; cook and stir until garlic is fragrant, about 1 minute more. Remove from heat.
Step 4
Add shallot mixture, tomato mixture, and prosciutto to pasta; toss to combine. Use reserved cooking water to make mixing easier.
Step 5
Top pasta with basil and Parmigiano-Reggiano cheese to serve.
Ingredients
1 tablespoon olive oil
1 (12 ounce) package angel hair pasta
1 large shallot, thinly sliced
4 ounces thinly sliced prosciutto, cut into thin strips
4 tomatoes, seeded and coarsely chopped
2 cloves garlic cloves, minced
0.25 teaspoon ground black pepper
0.5 teaspoon sea salt
0.33333334326744 cup extra-virgin olive oil
0.25 cup fresh basil leaves, thinly sliced
0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste
