summer fresh pasta with tomatoes and prosciutto

Ingredients

• Servings: 6
• 1 (12 ounce) package angel hair pasta
• 4 tomatoes, seeded and coarsely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/3 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
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup freshly grated parmigiano-reggiano cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• 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.
• place tomatoes in a bowl; season with sea salt and black pepper.
• pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
• heat 1 tablespoon olive oil in a small skillet over medium heat.
• cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
• stir garlic into the shallot; continue cooking and stirring 1 minute more. remove the skillet from heat.
• 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.
• top the pasta dish with basil and parmigiano-reggiano cheese to serve.