Summer Fresh Pasta with Tomatoes and Prosciutto Recipe

Recipesfull introduces to you: Pork Recipes. (Summer Fresh Pasta with Tomatoes and Prosciutto Recipe). 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!

Brief

Prep 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 6

Yield: 6 servings

Summer Fresh Pasta with Tomatoes and Prosciutto Recipe

Ingredients

1 (12 ounce) package angel hair pasta

4 tomatoes

seeded and coarsely chopped

½ teaspoon sea salt

¼ teaspoon ground black pepper

⅓ 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

¼ cup fresh basil leaves

thinly sliced

¼ cup freshly grated Parmigiano-Reggiano cheese

or to taste

German Schwenkbraten

Meat and Poultry

Directions

Step 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.

Step 2

Place tomatoes in a bowl; season with sea salt and black pepper.

Step 3

Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.

Step 4

Heat 1 tablespoon olive oil in a small skillet over medium heat.

Step 5

Cook and stir sliced shallot in the hot oil until just becoming translucent 1 to 2 minutes.

Step 6

Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.

Step 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.

Step 8

Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

Nutritional Information

Summer Fresh Pasta with Tomatoes and Prosciutto Recipe

Servings Per Recipe:6

Calories: 398.2

% Daily Value *

Protein: 12g 24%

Carbohydrates: 36.1g 12%

Dietary Fiber: 3.1g 12%

Sugars: 3.5g

Fat: 23.3g 36%

Saturated Fat: 5g 25%

Cholesterol: 19.6mg 7%

Vitamin A Iu: 909.6IU 18%

Niacin Equivalents: 3.9mg 30%

Vitamin B6: 0.1mg 7%

Vitamin C: 11.9mg 20%

Folate: 56.8mcg 14%

Calcium: 54.2mg 5%

Iron: 3.8mg 21%

Magnesium: 16.2mg 6%

Potassium: 352mg 10%

Sodium: 682.6mg 27%

Thiamin: 0.1mg 6%

Calories From Fat: 209.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.