Rating: 4.5 stars
38 Ratings
  • 5 star values: 29
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

398 calories; protein 12g; carbohydrates 36.1g; fat 23.3g; cholesterol 19.6mg; sodium 682.6mg. Full Nutrition
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