A very simple, no havefrills pasta dinner to throw together with ripe summer tomatoes. The fresh tomatoes and basil are a classic summertime flavor. Cooking everything down in a little bit of red wine adds a nice, robust flavor to the sauce. There's just enough prosciutto to give a nice salty flavor and a bit of heartiness. This dinner comes together quickly and can be made any night of the week. This is a wonderfully fresh pasta that is perfect for summer. You can't beat the flavors of the fresh tomatoes and basil mixed with the simpleness of the prosciutto.
Prep time: Cook time:
Recipe Cuisine: Italian Recipe Category: Pasta Yield: 6 Servings
Ingredients :
- 1/2 pound(s) prosciutto, cut into shreds
- 1 tablespoon(s) butter
- 1 - onion, chopped
- 2-3 clove(s) garlic, minced
- 3-4 large tomatoes, sliced into thin wedges
- 1/2 cup(s) fresh basil leaves, chopped (or more, if you like basil)
- 1 tablespoon(s) dried parsley
- 1/2 cup(s) dry red wine (merlot, burgundy, etc.)
- 1 pound(s) spaghetti, cooked al dente
Intructions :
- In a large frying pan, toss prosciutto in 1 Tbsp butter until browned
- Add onion and garlic and saut briefly, until just tender
- Add sliced tomatoes, basil, parsley, and wine
- Simmer for 15-20 minutes
- Pour over pasta, toss, and serve!
- NOTE: This is a simple recipe that can be adjusted to your individual tastes. You can add more prosciutto or tomatoes as you like, but I would increase the red wine a little as you increase the other ingredients
- NOTE: when you buy your prosciutto at the deli, they will try to put pieces of paper/plastic in between the slices. Tell them not to do this, as you are going to roll up the prosciutto and cut it up. It makes it a lot harder if you have to peel the slices off the paper/plastic first.
Rated 5/5 based on 87 Reviews
Keyword : recipe-Italian-Pasta-Saute