Fresh Tomato, Basil & Prosciutto Pasta Recipe Will Impress In 30 Minutes by Jan Mostrom

If you want to make a dish that will impress friends and family and tastes amazing but only takes 30 minutes to prepare, then this is the recipe for you! This fresh tomato, prosciutto and basil pasta recipe is so wonderfully delicious and easy to make. The salty prosciutto complements the freshness of ripe tomatoes and basil that are abundant at our farmers market right now. Top it all with beautiful and creamy ricotta and this Italian recipe just might become your new favorite pasta dish!

To make this pasta dinner, you will need just seven simple ingredients. Here is what to grab from your pantry and fridge: spaghetti noodles, fresh garlic, fresh tomatoes, olive oil, fresh basil, prosciutto and ricotta cheese. Not only are these ingredients farm-to-table fresh, but you'll get the health benefits of garlic, the health benefits of olive oil, the health benefits of tomatoes and the health benefits of fresh basil!

Serve this wholesome spaghetti dinner with your favorite side dishes. We like a fresh salad and some crusty sourdough bread.

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 12 ounces spaghetti noodles
• 6 garlic cloves, chopped
• 1 1/2 pounds ripe tomatoes, cut into bite-sized pieces
• 1/3 cup olive oil, plus more for drizzling 
• 1 1/2 cups fresh basil leaves, roughly chopped
• 3 - 4 ounces thinly sliced prosciutto, preferably at room temperature
• 1/2 cup fresh ricotta, preferably at room temperature

Recipe Notes

• About one to two hours before you want to make the pasta take the prosciutto and ricotta out of the refrigerator to warm up a bit.

• You could use gluten-free pasta or whole-wheat pasta for this recipe.

• Instead of spaghetti noodles, you could use angel hair, fettuccine or linguine. 

• Store any leftovers in an airtight container in the fridge. 

Here's how to make it: 

1. Place a large pot of water on the stove on high and bring to a boil. Cook the pasta according to package directions for al dente. Drain and add back to pan. Drizzle with some olive oil to keep the noodles from sticking.
   
2. Heat a large skillet over medium heat. Add the olive oil. When the oil is warmed, about 2 minutes, add the garlic and stir for 1 minute.
   
3. Add tomatoes, a pinch of salt and black pepper, and continue to move around and stir for about 3 minutes. Turn off the heat.
   
4. Use tongs to transfer noodles to the tomato mixture. Add the basil. Combine well, taste and see if more salt or pepper, if needed.
   
5. Transfer mixture to a platter. Add prosciutto and spoon dollops of ricotta onto the top. Drizzle with olive oil, if desired, and enjoy!
   
   

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