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Summer Fresh Pasta with Tomatoes and Prosciutto

Rated as 4.68 out of 5 Stars

"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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25 m servings 398
Original recipe yields 6 servings


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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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 398 calories; 23.3 36.1 12 20 683 Full nutrition

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Read all reviews 27
  1. 34 Ratings

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Most helpful positive review

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...

Most helpful critical review

I made this salad with whole wheat pasta. The salad was a nice change, not heavy but light and refreshing. Next time I will put more garlic and try it with bacon. My family really enjoyed it.

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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 ...

I made this recipe as part of the AR weekly recipe group selection. I have to say this dish well exceeded my expectations. I didn't have any fresh garden tomatoes and had to buy from the grocery...

Delicious and light! I cut the 1/3 cup of olive oil back to a scant 1/4 cup to save a few calories, and I still had no need for the pasta water. I definitely agree with the reviewers who recomme...

Recipe Group selection 8/25/12.My friend gave me several heirloom tomatoes, fresh off the vine and a pattypan squash. I had planned to prepare this as per the recipe but had to stretch it in or...

Excellent recipe!!! But I prefere to do it with Spanish iberico ham, Prochiutto is good but pata negra ham is something else, at least the one I buy online in . They have some kin...

Made this for Recipe Group...DELICIOUS! Hubby doesn't care for angel hair, so I used thin spaghetti (16oz. box). I made the tomato mixture a few hours before dinner, also adding in the basil, to...

Great Summer dinner! This was very light, yet still filling - and SO fresh! I used grape tomatoes (quartered), because I had them on hand - wish they'd been juicier - I will go with regular toma...