Summer Fresh Pasta with Tomatoes and Prosciutto

Summer Fresh Pasta with Tomatoes and Prosciutto

15
Wyattdogster 102

"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!"

Ingredients

25 m {{adjustedServings}} servings 398 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  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.
  2. Place tomatoes in a bowl; season with sea salt and black pepper.
  3. Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
  4. Heat 1 tablespoon olive oil in a small skillet over medium heat.
  5. Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
  6. Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
  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.
  8. Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
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Reviews

15
  1. 20 Ratings

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This is my recipe and I just noticed the directions were changed by AR. The first part of cooking the pasta really should be done at the last minute. It's important to make the tomato mixture a...

Recipe Group Selection: 25, August 2012 ~ FANTASTIC selection this week!! Definitely a "must try". I chopped my tomatoes (didn't bother seeding) in the morning and added the sea salt, pepper ...

I followed the submitters advice and started with the tomato mixture and made the pasta last. To avoid the possibility of tough skins, I peeled my garden tomatoes by scalding for 30 seconds and ...