Summer Fresh Pasta with Tomatoes and Prosciutto

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

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

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.