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Spaghetti with Sun-Kissed Tomatoes, Ricotta and Crispy Prosciutto

COOK TIME
15 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(14)
COOK TIME
15 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(14)

Ingredients

  • 1/4 cup extra-virgin olive oil, or as needed
  • 3 cloves garlic
  • 3 ounces prosciutto, thinly sliced
  • 2 tablespoons unsalted butter
  • 15 ounces Sun Gold or Early Girl tomatoes, halved or quartered
  • 1/2 teaspoon kosher salt
  • 14 ounces dried spaghetti, spaghettini, bucatini or trenette
  • 1 cup loosely packed basil leaves
  • freshly ground black pepper
  • 3/4 cup whole-milk or smoked ricotta
  • shaved Parmigiano-Reggiano, for serving

Chef notes

I love this recipe because it's perfect for summer when you don't want to spend too much time in the kitchen. You want to eat fresh and tasty food with the great produce available this time of year. It's simple and impressive.

Technique tip: Frying prosciutto sheets gives crunch and when served looks very dramatic.

Swap option: To make it vegetarian, fry capers instead of prosciutto.

Preparation

1.

Line a plate with paper towels. In a large frying pan over low heat, warm the olive oil and garlic for about 4 minutes.

2.

Turn the heat to medium, add 3 slices of prosciutto to the pan and gently pan fry for 2 to 3 minutes, then flip and cook until crisp, about 1 minute more. Transfer the prosciutto to the prepared plate and repeat with the remaining 3 slices of prosciutto, adding oil as needed. Remove and discard the garlic cloves.

3.

Lower the heat, add the butter and tomatoes to the pan, and stir to combine. Keep warm.

4.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Using a large spider or tongs, transfer the pasta into the warm tomatoes.

5.

Add about 1/4 cup of the pasta water to the pan and toss well to coat. Add the salt and 1/2 cup of the basil, then season generously with pepper.

6.

Serve the pasta dolloped with the ricotta, some Parmigiano and a crispy sheet of prosciutto on top. Finish with a splash of olive oil and the remaining 1/2 cup basil.