Description
A quick and flavorful pasta dish featuring crispy prosciutto, juicy cherry tomatoes, and fresh basil, all tossed in olive oil.
Ingredients
Scale
- 8 ounces pasta (fettuccine or spaghetti)
- 4 ounces prosciutto, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the pasta: Begin by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until it reaches al dente perfection, then drain well and set aside.
- Prepare the skillet: In a wide skillet, heat the olive oil over medium heat. Allow it to warm before adding minced garlic. Sauté for about 1 minute, or until fragrant—be careful not to burn it!
- Crisp the prosciutto: Toss the strips of prosciutto into the skillet. Sauté until it turns crispy, releasing its savory aroma and delicious notes into the oil.
- Add tomatoes: Introduce the halved cherry tomatoes to the skillet. Allow them to cook for 3-4 minutes until softened, releasing their juices into the pan. Stir frequently to coat them with the garlic-infused oil.
- Combine: Now, add the cooked pasta and fresh basil leaves, tossing everything together to mingle those delectable flavors.
- Season to perfection: Lightly season with salt and pepper, adjusting to taste, and give everything one last toss.
- Serve: Portion the pasta onto plates, generously topping each serving with a sprinkling of grated Parmesan cheese. Serve warm and watch as your loved ones delight in this beautiful creation.
Notes
Consider making this dish ahead of time as the flavors deepen. For added crunch, crisp prosciutto in an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 30mg