Summer Fresh Pasta with Tomatoes and Prosciutto Recipe
Ingredients
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1 (12 ounce) package angel hair pasta
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4 tomatoes, seeded and coarsely chopped
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1/2 teaspoon sea salt
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1/4 teaspoon ground black pepper
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1/3 cup extra-virgin olive oil
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1 tablespoon olive oil
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1 large shallot, thinly sliced
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2 cloves garlic cloves, minced
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4 ounces thinly sliced prosciutto, cut into thin strips
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1/4 cup fresh basil leaves, thinly sliced
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1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste
Directions
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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.
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Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
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Heat 1 tablespoon olive oil in a small skillet over medium heat.
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Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
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Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
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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.
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Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
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