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skillet fresh prosciutto, tomato, and basil pasta

(2 ratings)
Blue Ribbon Recipe by
Kathi Hamill
Middle of Nowhere, FL

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.

Blue Ribbon Recipe

A very simple, no-frills pasta dinner to throw together with ripe summer tomatoes. The fresh tomatoes and basil are a classic summertime flavor. Cooking everything down in a little bit of red wine adds a nice, robust flavor to the sauce. There's just enough prosciutto to give a nice salty flavor and a bit of heartiness. This dinner comes together quickly and can be made any night of the week.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Saute

Ingredients For skillet fresh prosciutto, tomato, and basil pasta

  • 1/2 lb
    prosciutto, cut into shreds
  • 1 Tbsp
  • 1
    onion, chopped
  • 2-3 clove
    garlic, minced
  • 3-4 lg
    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

  • Frying prosciutto in a skillet.
    In a large frying pan, toss prosciutto in 1 Tbsp butter until browned.
  • Adding onion and garlic to the prosciutto.
    Add onion and garlic and sauté briefly, until just tender.
  • Tomatoes, basil, parsley, and wine added to the skillet.
    Add sliced tomatoes, basil, parsley, and wine.
  • Simmering the ingredients.
    Simmer for 15-20 minutes.
  • Tossing pasta and sauce.
    Pour over pasta, toss, and serve!
  • Skillet Fresh Prosciutto, Tomato, and Basil Pasta on a plate.
    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.
  • 7
    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.