Italians are very jealous of their cuisine and consider their own recipes to be the best. However, we have one that even they won't criticize.
Pasta with tomatoes, basil, and prosciutto is a light and delicious dish made with fresh tomatoes, prosciutto and basil, perfect for a summer lunch or dinner. It is prepared in just 20 minutes. You can use any type of pasta you like, but thin spaghetti is best. Prosciutto adds a salty flavor and crunchy texture, while fresh basil adds flavor and color. This dish can be served with a fresh vegetable salad or garlic bread.
Pasta with tomatoes, basil and prosciutto: recipe
Ingredients::
450 g of thin pasta;
2 tablespoons of olive oil;
150 g of sliced prosciutto;
4 cloves of garlic, chopped;
450 g of chopped tomatoes (you can use canned);
1/4 teaspoon of salt;
1/4 teaspoon of black pepper;
60 ml of white wine or chicken broth;
60 g of chopped fresh basil;
60 g of grated Parmesan.
In a large pot of salted water, cook pasta until al dente, following package directions. Drain the pasta, reserving some water for the sauce.
Heat the olive oil in a large skillet over medium-high heat. Add prosciutto and stir-fry until crisp, about 10 minutes. Transfer the prosciutto to a paper towel to remove excess fat.
In the same pan over medium heat, fry the garlic, stirring until fragrant, for about 1 minute. Add tomatoes, salt, pepper, and wine or stock. Bring to a boil and cook, stirring, until the sauce thickens, about 10 minutes.
Add the pasta and basil to the pan and mix well. Sprinkle with Parmesan and prosciutto before serving.
Original article: https://focus.ua/uk/eda/570387-spageti-z-proshuto-nasolodzhuyemos-italijskoyu-kuhneyu
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