Summer Fresh Pasta with Tomatoes and Prosciutto

A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 398 Calories

Ingredients

• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• ½ teaspoon sea salt
• 1 (12 ounce) package angel hair pasta
• 1 large shallot, thinly sliced
• ⅓ cup extra-virgin olive oil
• ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
• 4 ounces thinly sliced prosciutto, cut into thin strips
• 4 tomatoes, seeded and coarsely chopped
• 2 cloves garlic cloves, minced
• ¼ cup fresh basil leaves, thinly sliced

Recipe Instructions

Step 1

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.

Step 2

Place tomatoes in a bowl; season with sea salt and black pepper.

Step 3

Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.

Step 4

Heat 1 tablespoon olive oil in a small skillet over medium heat.

Step 5

Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.

Step 6

Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.

Step 7

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.

Step 8

Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.