Fresh Tomato, Basil and Prosciutto Pasta
25 min4 servings
Al dente spaghetti tossed with warm tomatoes, garlic and basil, topped with prosciutto and ricotta.
| prepBring a large pot of salted water to a boil | ||||
| 340 g spaghetti | Cook pasta al dente, drain | Toss pasta with tomatoes & basil | Plate, top with prosciutto & ricotta | |
| Salt | ||||
| 6 garlic cloves, thinly sliced | Heat oil, sizzle garlic 1 min | Add tomatoes, toss 3 min until warm | ||
| 680 g ripe tomatoes, cut into bite-size pieces | ||||
| 80 ml olive oil | ||||
| Salt | ||||
| 30 g fresh basil leaves, torn | ||||
| 3 to 4 oz / 85 to 115 g thinly sliced prosciutto, at room temperature | ||||
| 125 g fresh ricotta, at room temperature | ||||
| Salt | ||||
| Pepper | ||||
| Olive oil for drizzling | ||||
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