Summer Fresh Pasta with Tomatoes and Prosciutto


05 Apr 2016
Posted By   Alice Whitlock

1 (12 ounce) package angel hair pasta, 4 tomatoes, seeded and coarsely chopped, 1/2 teaspoon sea salt. 1/4 teaspoon ground black pepper, 1/3 cup extra-virgin olive oil, 1 tablespoon olive oil, 1 large shallot, thinly sliced, 2 cloves garlic cloves, minced, 4 ounces thinly sliced prosciutto, cut into thin strips, 1/4 cup fresh basil leaves, thinly sliced, 1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste

Cooking Instructions
1- Bring a large pot of lightly salted water to a rolling boil. 2- Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. 3- Drain the pasta, reserving 1 cup of the cooking water for later use. 4- Transfer the drained pasta to a large serving bowl. 5- Place tomatoes in a bowl; season with sea salt and black pepper. 6- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside. 7- Heat 1 tablespoon olive oil in a small skillet over medium heat. 8- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes. 9- Stir garlic into the shallot; continue cooking and stirring 1 minute more. 10- Remove the skillet from heat. Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. 11- Use the reserved water from cooking the pasta to make it easier to mix. 12- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.