SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO
A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!
Provided by Wyattdogster
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
- Place tomatoes in a bowl; season with sea salt and black pepper.
- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
- Stir garlic into the shallot; continue cooking and stirring 1 minute more. 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. Use the reserved water from cooking the pasta to make it easier to mix.
- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g
CREAMY ROASTED TOMATO RICOTTA PASTA WITH CRISPY PROSCIUTTO
Great for nights when you're craving cozy Italian and fresh summer flavors!
Provided by Tieghan Gerard
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 425° F.2. On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting. 3. Add 2/3's of the tomatoes, the garlic, and the ricotta to a food processor. Puree until smooth. Season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.5. In the same pot, melt together the butter and 1 tablespoon of thyme. Cook until the butter is browning, then add the tomato puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.6. Add the pasta and remaining tomatoes to the sauce, tossing to combine. If needed, thin the sauce with a little of the reserved pasta cooking water.7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.
Nutrition Facts : Calories 532 kcal, ServingSize 1 serving
ROASTED ASPARAGUS, PROSCIUTTO & CHERRY TOMATO PASTA
Make and share this Roasted Asparagus, Prosciutto & Cherry Tomato Pasta recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and prosciutto. Roast for 10 mins until the prosciutto starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
- Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.
PASTA WITH SPRING VEGETABLES AND PROSCIUTTO
Steps:
- In a kettle cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the garlic is softened, add the tomatoes, and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened and the liquid is reduced to a thick purée. Stir in the chopped basil and salt and pepper to taste.
- In a saucepan combine the butter, the cream, and the broth, bring the mixture to a boil, and simmer it, stirring occasionally, until it is reduced to 1/2 cup. Whisk in the Parmesan, whisking until the mixture is smooth, whisk the mixture into the tomato mixture, whisking until the sauce is combined well, and keep the sauce warm.
- In a kettle of boiling salted water cook the asparagus for 2 minutes, add the broccoli and the zucchini, and cook the vegetables, for 2 minutes. Add the peas, cook the vegetables for 1 minute, and add the snow peas. Cook the vegetables for 30 seconds, or until they are all just tender, transfer them with a slotted spoon or sieve to the sauce, and toss them gently to coat them with the sauce.
- Return the cooking liquid in the kettle to a boil, in it cook the pasta until it is al dente, and drain it well. In the kettle combine the pasta with the vegetable mixture, the prosciutto, and salt and pepper to taste. Divide the pasta mixture among 6 heated plates and garnish it with the basil leaves.
PASTA WITH PROSCIUTTO AND WHOLE GARLIC
This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
- Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
- Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams
PROSCIUTTO PASTA TOSS
I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
PENNE WITH TOMATO PROSCIUTTO SAUCE
Provided by Gina Marie Miraglia Eriquez
Categories Pasta Pork Tomato Vegetable Sauté Christmas Thanksgiving Dinner Meat Fall Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (pasta course) servings
Number Of Ingredients 8
Steps:
- Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
- Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
- While pasta cooks, reheat sauce over medium heat.
- Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
PENNE PORCINI -- WITH TOMATO, PROSCIUTTO & PORCINI MUSHROOMS
Penne pasta tossed in porcini tomato red wine sauce with prosciutto di Parma. From Cafe Lucci :O) I will put in an estimate for the time.
Provided by MissTiff16
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
- Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
- Suggested wine: 2000 Frescobaldi/Mondavi Lucente
- (blend of Cabernet, Merlot and Sangiovese).
Nutrition Facts : Calories 1844.2, Fat 105.2, SaturatedFat 59.9, Cholesterol 340.5, Sodium 444, Carbohydrate 193.1, Fiber 26.3, Sugar 3, Protein 30.5
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- Meanwhile, heat the oil and butter in a skillet over medium-high heat. Cook the prosciutto in two batches if it doesn't all fit in the pan at once without overlapping too much. Cook it for about 3-4 minutes total (flip it halfway) or until the prosciutto starts so crisp up a bit but is still a bit pliable/bendy. Transfer the prosciutto to a paper towel lined plate and leave the fat in the skillet.
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- Heat the olive oil in a saucepan over moderate heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the prosciutto and cook, stirring occasionally, until browned, 3 to 5 minutes. Add the tomatoes, season with salt and pepper, and bring to a simmer. Simmer until slightly thickened and well-flavored, about 30 minutes. Stir in the cream and keep warm over low heat.
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