Pasta with Prosciutto and Fresh Tomato Sauce

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.

For another light pasta dish, check out Spaghetti with Shrimp and Three-Color Tomatoes.

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

Sauce Ingredients 

Prepared Ingredients

Sliced Prosciutto

Preparation

1. Cook the spaghetti in boiling, salted water until al dente, 4-5 minutes. Drain, reserving 1/2 cup pasta water.
2. 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.
3. 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.
4. 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.

Garlic and Onion

Tomatoes Added 

Cooked Tomato Mixture

Pasta and Prosciutto Added

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.

Pasta with Prosciutto and Fresh Tomato Sauce