A delightful and fresh pasta dish featuring vibrant cherry tomatoes and savory prosciutto, perfect for summer dining.
Ingredients
8 ounces Pasta
2 cups Cherry Tomatoes
4 ounces Prosciutto
1 medium Shallot
2 cloves Garlic
1/3 cup Extra-Virgin Olive Oil
to taste Sea Salt
to taste Black Pepper
a handful Fresh Basil
to taste Parmigiano-Reggiano Cheese
Method
Start by boiling salted water in a large pot. Add the pasta and cook it for approximately 4 to 5 minutes until it's al dente. Drain the pasta but reserve a cup of the cooking water, then place the pasta in a large serving bowl.
In a different bowl, toss the cherry tomatoes with a pinch of sea salt and freshly ground black pepper. Pour in 1/3 cup of premium extra-virgin olive oil and mix gently. Allow this mixture to sit so the flavors can combine.
In a small frying pan, warm 1 tablespoon of olive oil over medium heat. Add the shallots and sauté them for about 1 to 2 minutes until they turn translucent. Stir in the garlic and cook for another minute until it's aromatic. Remove from heat.
Add the sautéed shallots, the seasoned cherry tomatoes, and the prosciutto to the bowl with the pasta. Toss everything together, incorporating some of the reserved pasta water to help combine the ingredients.
To finish, garnish the dish with fresh basil leaves and a generous amount of Parmigiano-Reggiano cheese before serving.
