Description
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
Scale
- 1 8oz package of your pasta of choice
- 1 Tbsp Olivelle Garlic & Herb Infused Olive Oil, divided
- 3 oz Prosciutto, diced
- ¼ cup Diced Shallot
- 12 oz Cherry Tomatoes
- 2 Garlic Cloves, minced
- 2 Tbsp Olivelle Bruschetta Dried Herb Blend
- 2 cups Parmesan and Romano Cheeses, finely grated, plus more to finish
- 1 Tbsp Fresh Lemon Juice, plus zest for garnish
- 1 tsp Olivelle Roasted Garlic Infused Sea Salt
- Basil, cut chiffonade for garnish
Instructions
- Bring 4 quarts of water to a boil and season with a Pasta Rock or 1 Tbsp kosher salt. Place 1 package of pasta into your boiling water and cook until al dente, about 4 minutes. Reserve 2 cups of pasta water, then drain pasta.
- Meanwhile, place a wide saucepan on medium-high heat. Add 1 tsp Garlic & Herb Infused Olive Oil. Once warm, add in diced prosciutto. Cook until crisp, about 6-7 minutes. Remove and place on a paper towel-lined plate.
- Reduce heat to medium-low and add the remaining 2 tsp of Garlic & Herb Infused Olive Oil. Add in diced shallot and cook until soft, 2-3 minutes. Increase heat to medium and add whole cherry tomatoes, cook until blistered, about 6-7 minutes.
- Add garlic and Bruschetta Dried Herb Blend to the pot, cook until fragrant about 1 minute.
- Add in drained pasta, 2 cups cheese, lemon juice, salt, and 1 cup pasta water. Stir pasta with a pair of tongs continuously until the sauce emulsifies. Add more pasta water if needed. Add your crispy prosciutto back to the pasta and stir to combine.
- Plate pasta and top with extra cheese, lemon zest, and basil. Enjoy!
Notes
Recipe adapted from olivelle.com