Summer Fresh Pasta with Tomatoes and Prosciutto

Summer Fresh Pasta with Tomatoes and Prosciutto

14 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Wyattdogster
Recipe by  Wyattdogster

“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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (14)

Rate This Recipe
Wyattdogster
26

Wyattdogster

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 and let is sit a bit so the salt draws some of the juice out of the tomatoes and creates more 'sauce'. Of course, you'll need juicy tomatoes to start! The step with the pasta water was only intended to be used if you needed more sauce, please don't dump it all in!

Molly
9

Molly

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 and EV olive oil - then refrigerated it all day. I set it on the counter for about 2 hours before using them to come to room temp. By doing so, it created enough broth that I didn't need the pasta water when mixing it all together. I had never tried, nor bought prosciutto before. My husband and I both really enjoyed it. This meal came together quickly and made for a pretty presentation. I served it with a toss salad and rolls. We both LOVED it and will be having it again soon with all the tomatoes we have left in the garden. DH said the leftovers were great for lunch the next day, always a plus. Thanks Wyattdogster for sharing this recipe. It is a "winner"!

KGora
7

KGora

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 then placing in cold water - the skins slipped right off. I was a little leary of adding the full amount of oil called for even though olive oil is the healthy oil but I did as the directions stated and didn't regret it. The tomato mixture made enough of its own juice that the addition of the pasta water was not necessary for me. I didn't have shallots so I diced up some onion instead. Followed the rest of the instructions as indicated and topped with Parmesan cheese. I had never had prosciutto before and although I didn't care for the proscuitto on its own, it was a good addition to this recipe. I loved the simplicity of this recipe and the light fresh flavor. What could be better than fresh tomatoes and basil in the summertime? Thanks for the tasty recipe Laurie!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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