Summer Fresh Pasta with Tomatoes & Prosciutto

Introduction

Summer Fresh Pasta with Tomatoes & Prosciutto is a delightful dish that captures the essence of summer. With ripe cherry tomatoes, savory prosciutto, and fresh basil, this pasta is light, bright, and incredibly satisfying. Perfect for warm weather, it can be made in just a few simple steps, making it ideal for busy nights or leisurely outdoor dinners.

Why Make This Recipe

This recipe is a fantastic way to enjoy fresh summer produce. The combination of cherry tomatoes and basil brings a burst of flavor that’s both refreshing and delicious. Plus, with the addition of prosciutto, you get a tasty salty kick that pairs perfectly with the sweetness of the tomatoes. It’s a quick meal that doesn’t skimp on taste, making it a go-to option for any pasta lover.

How to Make Summer Fresh Pasta with Tomatoes & Prosciutto

Ingredients:

8 oz angel hair pasta
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups ripe cherry tomatoes, halved
3 oz prosciutto, thinly sliced
1/4 cup shredded Parmesan cheese (plus extra for garnish)
1/4 cup fresh basil, thinly sliced
Salt & pepper, to taste

Directions:

Cook Pasta: Cook angel hair pasta according to package instructions. Drain and set aside.
Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Sauté the onion for 2–3 minutes, then add garlic and cook until fragrant.
Add Tomatoes: Toss in cherry tomatoes and cook for 3–5 minutes until softened.
Add Prosciutto: Stir in sliced prosciutto and cook just until warmed.
Combine: Add cooked pasta to the skillet and toss to coat. Season with salt and pepper.
Finish: Sprinkle with Parmesan and fresh basil before serving.

How to Serve Summer Fresh Pasta with Tomatoes & Prosciutto

This pasta is best served warm, right after you finish cooking it. You can serve it in bowls, topped with extra Parmesan cheese and basil for an added touch. A light salad and a glass of chilled white wine would make a perfect accompaniment.

How to Store Summer Fresh Pasta with Tomatoes & Prosciutto

If you have leftovers, store them in an airtight container in the refrigerator. The pasta should be eaten within 2-3 days for the best taste. When ready to reheat, add a splash of olive oil or a bit of water to keep it from drying out.

Tips to Make Summer Fresh Pasta with Tomatoes & Prosciutto

Use ripe, in-season tomatoes for the best flavor.
Feel free to add other veggies like spinach or zucchini for extra nutrition.
Adjust the amount of prosciutto based on your preference for saltiness.
If you want a little heat, add a pinch of red pepper flakes when sautéing the garlic.

Variation

For a vegetarian version, you can skip the prosciutto and add more vegetables, like bell peppers or mushrooms. You can also replace Parmesan with a dairy-free cheese alternative.

FAQs

1. Can I use a different type of pasta?
Yes, you can use any pasta you prefer, but cooking times may vary.

2. What if I can’t find fresh basil?
If fresh basil is unavailable, you can use dried basil, but the flavor will not be as vibrant.

3. Can I make this recipe ahead of time?
This dish is best enjoyed fresh. However, you can prepare the pasta and the sauce separately and combine them just before serving.

Enjoy your Summer Fresh Pasta with Tomatoes & Prosciutto! It’s a simple, delicious dish that will have everyone asking for seconds.