Sweet, colorful tomatoes, slightly
briny prosciutto, creamy asiago cheese—a few simple ingredients to make a
simply delicious dinner. This dish is light, fast, and perfect for spring- or summertime
pasta.
Serves 4
Ingredients
- 8 oz thin spaghetti
- 2 tbsp olive oil, plus more
for drizzling
- 2 garlic cloves, finely
chopped
- 1/4 cup thinly sliced red
onion
- 1-1/2 cups halved red grape
tomatoes
- 1-1/2 cups halved yellow
grape tomatoes
- sea salt
- freshly ground black pepper
- 1/4 lb very thin prosciutto
slices, cut crosswise into 1/2-inch strips
- 2 tbsp thinly sliced basil
leaves, plus more for garnish
- 1/2 cup coarsely shredded asiago cheese
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Sauce Ingredients |
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Prepared Ingredients |
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Sliced Prosciutto |
Preparation
- Cook the spaghetti in
boiling, salted water until al dente, 4-5 minutes. Drain, reserving 1/2 cup
pasta water.
- Heat a large, deep skillet
over medium-low heat and add 2 tablespoons of olive oil. Add the garlic and
onion and cook until very fragrant and beginning to soften, about 2 minutes.
- Add all tomatoes and season
with salt and pepper. Increase the heat to medium and cook until the tomatoes
just begin to break, 6-7 minutes.
- Add the drained spaghetti,
1/2 cup pasta water, and prosciutto to the skillet, tossing well to coat.
Remove from the heat and stir in the basil.
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Garlic and Onion |
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Tomatoes Added |
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Cooked Tomato Mixture |
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Pasta and Prosciutto Added |
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Cooked Pasta and Sauce |
Divide among 4 pasta bowls
and drizzle each with olive oil. Divide cheese on top and garnish with basil
leaves. Serve right away.
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Pasta with Prosciutto and Fresh Tomato Sauce |
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