Cherry tomato prosciutto fettuccine is a quick and easy meal, great for lunch or a weeknight dinner. The entire family will enjoy this meal, packed full of flavor and terribly satisfying.
The first step is to cook the fettuccine and allow to drain. Then, cook the garlic and tomatoes together until the tomato skins begin to tear. To create the sauce some of the reserved water from the cooked pasta is added to the tomatoes. The sauce is then seasoned before adding the cooked fettuccine, basil and prosciutto. Finally, serve up in pasta bowls or plates and garnish with a sprig of basil for cuteness. That’s it!
Cherry tomato prosciutto fettuccine is that ideal quick to fix bowl of comfort, no fancy handiwork required, just a healthy appetite.
A freshly made bowl of pasta bursting with flavors is all you can ask for after a days work. It’s just the right amount of food for an evening meal, and the flavors can really lift the spirits. Let’s not forget that you can also have cherry tomato prosciutto fettuccine for lunch at your desk. Making ahead of time is no problem, just store in the fridge.
I’m quite ritualistic when it comes to my pasta eating habits, I like to covet a bowl while watching a classic movie, sipping on a glass of wine. Or catching up on my weeknight TV show roster, again sipping on a glass of wine. Clearly I’m sucker for that comfort factor, and a glass of wine!
I’d recommend a glass of Pinot Grigio or Soave, a crisp white wine goes really well with this dish. Sauvignon Blanc will go down a treat too.
Give this recipe a try to see how versatile a meal it makes, and moreover, how happy it will make you feel.
Cherry Tomato Prosciutto Fettuccine
Ingredients
- 1 lb Fettuccine
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 lb cherry tomatoes
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 packed cup fresh basil - plus sprigs for garnish
- 6 oz prosciutto
- 1/4 cup parmesan shredded
Equipment & Utensils
- Large saute pan
- Large slotted spoon
Instructions
- Cook fettuccine as directed on the packet, then drain and reserve water.
- Heat olive oil on high heat then add garlic and tomatoes.
- Once tomatoes skins begin to tear, lower heat and press down on each tomato to let a little of its juices release.
- Add 2 1/2 cups of the pasta water, then add salt and pepper.
- Mix until ingredients are combined and taste to ensure you enjoy the flavor.
- Add fettuccine and then rip basil into pieces and then add and mix thoroughly with a slotted spoon.
- Rip prosciutto and then add to the pan too.
- Mix ingredients again once more before dividing into bowls when ready to serve.
- Sprinkle with parmesan and garnish with a sprig of basil.
