cheesy, spicy, cheesy, and veggie dip. I’ve been a vegetarian for 19 years, and non-vegetarians really love this hot dip for parties! Add wheat tortilla chips to the dish.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 1 (12 ounce) package angel hair pasta
- 4 tomatoes, seeded and coarsely chopped
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅓ cup extra-virgin olive oil
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced
- 2 cloves garlic cloves, minced
- 4 ounces thinly sliced prosciutto, cut into thin strips
- ¼ cup fresh basil leaves, thinly sliced
- ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
Instructions
- Bring a large pot of lightly salted water to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup cooking water. Transfer pasta to a large serving bowl.
- Place tomatoes in a medium bowl; season with sea salt and black pepper. Pour 1/3 cup extra-virgin olive oil over tomato mixture and toss gently; set aside.
- Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook and stir shallot in hot oil until it begins to turn translucent, 1 to 2 minutes. Stir in garlic; cook and stir until garlic is fragrant, about 1 minute more. Remove from heat.
- Add shallot mixture, tomato mixture, and prosciutto to pasta; toss to combine. Use reserved cooking water to make mixing easier.
- Top pasta with basil and Parmigiano-Reggiano cheese to serve.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 683 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This was a little bland and next time I will use a lot more prosciutto and more shallots. I added some mozzarella balls which was nice. I also sautéed the tomatoes a few minutes because I used grape tomatoes. Will make this again with some changes.
I provide lunch for the volunteers at our local thrift store/food pantry. I have made dozens of recipes for Allrecipes.com over the years many have been very well received but this one gets only rave reviews. I will say I add several more tablespoons of olive oil but that is the only change. Thanks for this one!!!
This is my recipe and I just noticed the directions were changed by AR. The first part of cooking the pasta really should be done at the last minute. It’s important to make the tomato mixture and let is sit a bit so the salt draws some of the juice out of the tomatoes and creates more ‘sauce’. Of course, you’ll need juicy tomatoes to start! The step with the pasta water was only intended to be used if you needed more sauce, please don’t dump it all in!
My husband and I loved how this turned out. I added asparagus since I had it on hand and I knew it goes well with prosciutto, otherwise followed the recipe to spec. Was best fresh and the leftovers lost the pizzaz it had when it was fresh. Was a simple and fresh dinner.
The perfect lunch!! I almost went to my favorite Italian food place for a to-go lunch, but last minute I changed my mind and decided to make something myself. So glad I did. I guess the only change I made was to use very thinly sliced yellow onion in place of the shallots, because I didn’t have them. LOVED!!
I did not find this recipe as extraordinary as many find it. It felt like it was lacking something. Some additional salt maybe? It was bland….I think the prociutto did add a bit of flavor but it was still bland
Delicious light summer pasta. I followed the directions for the most part, but I prepared the tomatoes earlier in the day, based upon the suggestion of others on this site. I added one small minced garlic clove and refrigerated the mixture for six hours. 1-2 hours before completing the recipe, I brought the tomatoes out of the refrigerator so they could come to room temperature before I added them to the rest of the ingredients. All of us enjoyed the pasta, and I will definitely make it again.
Fast, delicious and satisfying!
my family gave this an average of 7.3. we thought it was a little plain and a little too much olive oil but otherwise it was good.
Excellent recipe. I have to admit I had to substitute bacon, but it turned out fine. I do want to try it without the substitution.
This is FANTASTIC!!! I’ve made this several times because it’s truly a quick, easy & tasty dish as long as you have good ingredients. Thanks for sharing!
I made this with mint instead of basil and it was super fresh!
Wow! So very good. I followed the directions (including the directions given by the original poster in his review), and it turned out beautifully. I also followed his suggestion and to use a garlic-infused olive oil. The whole family loved it. Fresh and delicious. Great for summer! Will definitely make this again!
This was just ok but I don’t think I would cook it again. I don’t think that 4 oz of prosciutto is enough for one thing.
This was delicious! My husband said after his first bite, not even knowing the name of the dish, that it was very light. This is a keeper!
I heated up my tomatoes slightly with the onions and shallots. I also just used one pot, I sauteed in the pasta pot after i drained ‘re pasta. My picky guy is wolfing it down as I type. Excelent recipe
We no longer eat white pasta so I used Bionature 100 % Whole Wheat Spaghettini and it turned out very nicely. I used a larger amount of yellow onions (no shallots available), more garlic cloves & halved grape tomatoes. Next time I will marinate the tomatoes longer than one hour and will try reducing the olive oil a bit. I will definitely make again! Thanks for this easy recipe.
VERY GOOD
Excellent recipe. I went a little light on the garlic and added some grilled asparagus. I also crisped the prosciutto a little before I added it, as another reviewer suggested. I will definitely make this again.
Excellent recipe!!! But I prefere to do it with Spanish iberico ham, Prochiutto is good but pata negra ham is something else, at least the one I buy online in jamonarium.com . They have some kind of ham bites idela for salads like this, and the taste is strong and juicy…. delicious!!! Thanks for the recipe guys!!!
This is so easy and so tasty. It was a great way to use up tomatoes from my garden. My eight year old who likes nothing loves this pasta. A keeper for sure.