Spaghetti with Sun-Kissed Tomatoes, Ricotta, and Crispy Prosciutto
Ingredients
Directions
Ingredients
14 oz
dried spaghetti, spaghettini, bucatini, or trenette (store-bought)
¼ c
extra-virgin olive oil, or as needed
3
garlic cloves
3 oz
prosciutto, thinly sliced
2 tbsp
unsalted butter
15 oz
Sungold or Early Girl tomatoes, halved or quartered
½ tsp
kosher salt
1 c
loosely packed basil leaves
Freshly ground black pepper
¾ c
whole-milk or smoked ricotta
Shaved Parmigiano-Reggiano for serving
Spaghetti with Sun-Kissed Tomatoes, Ricotta, and Crispy Prosciutto
This is a taste of summer sunshine and the epitome of simple. Sungold, Early Girl, or any small succulent tomato are splendid, served with a generous dollop of fresh ricotta and a sheet of fried prosciutto. Often, I’ll swirl basil-infused oil around each plate if I have some on hand.
4 servings
- Line a plate with paper towels. In a large frying pan over low heat, warm the olive oil and garlic for about 4 minutes.
- Turn the heat to medium, add 3 slices of the prosciutto to the pan, and gently panfry for 2 to 3 minutes, then flip and cook until crisp, about 1 minute more. Transfer the prosciutto to the prepared plate and repeat with the remaining 3 slices prosciutto, adding oil as needed. Remove and discard the garlic cloves.
- Lower the heat, add the butter and tomatoes to the pan, and stir to combine. Keep warm.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Using a large spider or tongs, transfer the pasta into the warm tomatoes.
- Add about 1⁄4 cup of the pasta water to the pan and toss well to coat. Add the salt and 1⁄2 cup of the basil, then season generously with pepper.
- Serve the pasta dolloped with the ricotta, some Parmigiano, and a crispy sheet of prosciutto on top. Finish with a splash of olive oil and the remaining 1⁄2 cup basil.
