SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO
A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!
Provided by Wyattdogster
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
- Place tomatoes in a bowl; season with sea salt and black pepper.
- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
- Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
- Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g
PENNE WITH TOMATO PROSCIUTTO SAUCE
Provided by Gina Marie Miraglia Eriquez
Categories Pasta Pork Tomato Vegetable Sauté Christmas Thanksgiving Dinner Meat Fall Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (pasta course) servings
Number Of Ingredients 8
Steps:
- Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
- Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
- While pasta cooks, reheat sauce over medium heat.
- Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
PROSCIUTTO TOMATO SAUCE
Provided by Molly O'Neill
Categories condiments, one pot
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- In large pot over medium heat, soften garlic and onion in olive oil until onion is translucent. Add prosciutto and cook five minutes. Use hands or fork to break up tomatoes and add; if using canned, also add juice. Simmer uncovered 30 minutes.
- Add basil, parsley, wine and pepper flakes, season with salt and pepper, and simmer one hour. Remove sauce from heat. Whisk in butter.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 444 milligrams, Sugar 1 gram, TransFat 0 grams
PEA-PROSCIUTTO SAUCE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 4 ounces chopped prosciutto in a skillet with 2 tablespoons olive oil over medium heat until crisp, 4 minutes. Stir in 3 sliced garlic cloves and 1 tablespoon tomato paste; cook 1 minute. Ladle in 1 cup pasta-cooking water and simmer until reduced by half, 4 minutes. Add 1/4 cup heavy cream and simmer until thickened, 3 minutes. Toss with 1 pound cooked ravioli, 1 cup blanched frozen peas and some chopped parsley. Top with grated parmesan.
PASTA WITH PROSCIUTTO AND WHOLE GARLIC
This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
- Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
- Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams
PROSCIUTTO AND TOMATO SAUCE
Make and share this Prosciutto and Tomato Sauce recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 50m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Heat oil in a medium skillet; add onion and carrot. Saute until tender, about 5 minutes.
- Add prosciutto; saute 5 minutes.
- Add tomatoes; heat to boiling, stirring and breaking up tomatoes with the spoon.
- Simmer until sauce is slightly reduced and thickened, about 25 minutes.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 242.9, Fat 18.5, SaturatedFat 2.6, Sodium 581.7, Carbohydrate 20.3, Fiber 4.3, Sugar 11.4, Protein 2.4
ZITI WITH PROSCIUTTO AND TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 or more servings
Number Of Ingredients 11
Steps:
- Bring 4 quarts of water to a boil for cooking the ziti and vegetables.
- Cut the tomatoes in 1/2-inch cubes. There should be about 3 cups.
- Scrape the ends of the asparagus spears and cut off and discard about 2 inches of the tough bottoms. Cut off and reserve the asparagus tips, each about 2 inches long. Cut the center portion of the asparagus on the bias into 1-inch pieces. There should be about 4 cups of asparagus, including the tips.
- Stack the prosciutto slices and cut them in 1/4-inch-wide strips. There should be about 1 1/4 cups.
- Drop the asparagus pieces into the boiling water and cook 3 minutes. Scoop out the asparagus and set aside. Allow the water to continue to boil.
- To the boiling water add salt and the ziti. When the water returns to a boil cook the ziti to the desired degree of doneness, about 12 minutes or longer. Scoop out and reserve Y cup of the cooking liquid. Set aside.
- Meanwhile, heat the oil in a large skillet and add the garlic. Cook briefly, stirring, and add the prosciutto, stirring. Add the tomatoes, salt and pepper and cook, stirring occasionally, about 3 minutes. Add the cream and bring to a boil. Drain the ziti, add it to the prosciutto mixture and stir. Add the asparagus pieces and the basil. Add the reserved Y cup of cooking liquid. Stir to blend and sprinkle with cheese. Toss and serve.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 24 grams, Carbohydrate 79 grams, Fat 50 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 1129 milligrams, Sugar 11 grams
PENNE WITH TOMATO PROSCIUTTO SAUCE
A lovely savory pasta dish with ham. Use as a first course or main dish. Make the sauce in the morning to allow it to sit for 8 hours. It truly does need to blend the flavors. Prep time does not include 8 hours sitting time.
Provided by MarraMamba
Categories Penne
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes.
- Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
- Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
- While pasta cooks, reheat sauce over medium heat.
- Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
- Cooks' note: Sauce can be chilled up to 3 days.
PERCIATELLI WITH TOMATO AND PROSCIUTTO SAUCE
This version of a classic Italian pasta dish is prepared with prosciutto, as was often done in Italian-American restaurants. For a more traditional version, substitute 6 ounces of guanciale (cured pork-cheek bacon) or regular bacon cut into 1/4-inch strips for the prosciutto. Cook the guanciale or bacon in the skillet with the olive oil before adding the onion. Cook until lightly browned but still soft, about 4 minutes for the guanciale or 2 minutes for the bacon. Then add the onion and continue with the recipe as below.
Yield makes 6 servings
Number Of Ingredients 9
Steps:
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Drain the tomatoes and reserve the juice. Cut the tomatoes in quarters lengthwise and scrape out the seeds and cores. Stir the perciatelli into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 12 minutes.
- Meanwhile, in a large, heavy skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onion and bay leaves and cook until the onion is wilted but still crunchy, about 4 minutes. Add the prosciutto and stir 2 minutes. Add the tomatoes, about 1 cup of the reserved liquid, and the crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer, and cook until the pasta is done.
- Reserve about 1 cup of the pasta-cooking liquid, then drain the pasta and return it to the pot. Add half the sauce and the remaining olive oil. Stir until the sauce is bubbling and the pasta is coated. If necessary, add as much of the reserved pasta-cooking liquid as needed to make enough sauce to coat the pasta lightly but evenly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a heated platter or serving bowls and top with the remaining sauce.
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SPAGHETTI WITH PROSCIUTTO, TOMATOES AND CREAM RECIPE
From foodandwine.com
Author Kate WinslowTotal Time 50 mins
- Heat the olive oil in a saucepan over moderate heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the prosciutto and cook, stirring occasionally, until browned, 3 to 5 minutes. Add the tomatoes, season with salt and pepper, and bring to a simmer. Simmer until slightly thickened and well-flavored, about 30 minutes. Stir in the cream and keep warm over low heat.
- Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Drain well. Top the spaghetti with the prosciutto sauce and serve immediately.
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- In a large saucepan, add olive oil over medium heat. Add onion and saute for 3-4 minutes or until translucent. Add garlic and chopped prosciutto. Saute for 1-2 minutes or until garlic is light golden brown. Lower heat, add tomatoes and 2 Tbsp. basil, and simmer uncovered for 25 minutes. (If the mixture seems too thick, add a little bit of water.) Stir in the remaining basil, capers, salt and pepper. Simmer for two minutes.
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