Summer Fresh Pasta with Tomatoes and Prosciutto
Ingredients
- 1 (12 ounce) package angel hair pasta
- 4 tomatoes, seeded and coarsely chopped
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅓ cup extra-virgin olive oil
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced
- 2 cloves garlic cloves, minced
- 4 ounces thinly sliced prosciutto, cut into thin strips
- ¼ cup fresh basil leaves, thinly sliced
- ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
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Instructions
- 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.
- 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.
- 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.
- Add shallot mixture, tomato mixture, and prosciutto to pasta; toss to combine. Use reserved cooking water to make mixing easier.
- Top pasta with basil and Parmigiano-Reggiano cheese to serve.
Source
Original recipe: View Original