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30 Minute Tomato and Prosciutto Pasta

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  • Author: Kiley Rath

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

  1. 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.
  2. 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.
  3. 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.
  4. Add garlic and Bruschetta Dried Herb Blend to the pot, cook until fragrant about 1 minute.
  5. 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.
  6. Plate pasta and top with extra cheese, lemon zest, and basil. Enjoy!

Notes

Recipe adapted from olivelle.com