Fresh Tomato, Basil and Prosciutto Pasta
Published July 10, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Ingredients
- 12ounces spaghetti
- Salt and pepper
- 6garlic cloves
- 1½pounds ripe tomatoes (any variety)
- ⅓cup olive oil, plus more for drizzling
- 1½cups fresh basil leaves
- 3 to 4ounces thinly sliced prosciutto, preferably at room temperature
- ½cup fresh ricotta, preferably at room temperature
Nutritional analysis per serving (4 servings)
611 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 75 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 22 grams protein; 799 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook pasta according to package instructions in a large pot of salted boiling water until al dente, then drain.
- Step 2
While the pasta is cooking, thinly slice the garlic and cut the tomatoes into large bite-size pieces (¾- to 1-inch chunks, wedges or slices, or just halves of cherry tomatoes, if using).
- Step 3
Heat the olive oil in a large skillet or sauté pan over medium. After 2 minutes, add the garlic and let sizzle for about 1 minute without browning, then add the tomatoes and use tongs to toss in the garlic oil. Season with salt and cook, tossing gently, until tomatoes are warmed through and have started to release their juices but are still intact, about 3 minutes. Turn off heat.
- Step 4
Add the pasta to the warm tomatoes, then tear the basil into pieces and toss together with the pasta, tomatoes and garlic. Season with salt and pepper.
- Step 5
To serve, transfer warm pasta onto plates, tear the prosciutto into pieces and drape them over top. Dollop on the ricotta, season with salt and pepper and finish with a drizzle of olive oil.
Private Notes
Comments
I made this with prosciutto two ways. Since the tomatoes and garlic are already getting (briefly) cooked, I crisped up some prosciutto with them, and then also added some uncooked prosciutto at the end for a contrast of texture and flavor.
Enjoyed this relatively quick pasta recipe. If you enjoy al dente noodles, I might suggest slightly undercooking spaghetti noodle by a minute or two during the initial boil because the noodles cook a bit further when being tossed with the oil and garlic and tomato. Also added a bit of arugula to help get additional greens in.
Really delicious, but I would sub out the ricotta for a different type of cheese next time. Honestly, goat cheese would be perfect.
Fantastic dinner for a hot summer night! I followed this recipe as described except using penne instead of spaghetti noodles. Everyone loved it.
I agree with other reviewers about subbing another cheese; the ricotta was slightly bland (and I am a fan of ricotta). If I did this again with ricotta, I'd add some lemon zest and/or a pinch of nutmeg, as well as much more ground pepper, to boost flavour and depth. Also agree with the reviewer about crispy prosciutto - we thought same. We also wondered whether over-roasting the tomatoes, or cooking them much longer, would bring out more flavour.
Delicious! I’m not even a fan of pasta. I added chives to the cooked spaghetti and reserved the basil for finishing in individual bowls. I also added lemon zest when I added the chives. Each bowl was finished with truffle oil instead of EVOO. Divine!