Skillet Fresh Prosciutto, Tomato and Basil Pasta

Kathi Hamill


This is a wonderfully fresh pasta that is perfect for summer. You can't beat the flavors of the fresh tomatoes and basil mixed with the simpleness of the prosciutto.


★★★★★ 1 vote

20 Min
25 Min


  • 1/2 lb
    prosciutto, cut into shreds
  • 1
    onion, chopped
  • 2-3
    garlic cloves, minced
  • 3-4
    large tomatoes, sliced into thin wedges
  • 1/2 c
    fresh basil leaves, chopped (or more, if you like basil)
  • 1 Tbsp
    dried parsley
  • 1/2 c
    dry red wine (merlot, burgundy, etc.)
  • 1 lb
    spaghetti, cooked al dente

How to Make Skillet Fresh Prosciutto, Tomato and Basil Pasta


  1. In a large frying pan, toss prosciutto in butter until browned.
  2. Add onion and garlic and sauté briefly, until just tender.
  3. Add sliced tomatoes, basil, parsley and wine and simmer for 15-20 minutes.
  4. Pour over pasta, toss, and serve!
  5. NOTE: This is a simple recipe that can be adjusted to your individual tastes. You can add more prosciutto or tomatoes as you like, but I would increase the red wine a little as you increase the other ingredients.
  6. NOTE: when you buy your prosciutto at the deli, they will try to put pieces of paper/plastic in between the slices. Tell them not to do this, as you are going to roll up the prosciutto and cut it up. It makes it a lot harder if you have to peel the slices off the paper/plastic first.

Printable Recipe Card

About Skillet Fresh Prosciutto, Tomato and Basil Pasta

Course/Dish: Pasta Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy Healthy

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