Fettuccine With Tomatoes Prosciutt0 And Basil

This vibrant dish celebrates the simplicity of summer flavors. Juicy ripe tomatoes provide a fresh, acidic base that is elevated by the salty richness of thinly sliced prosciutto. The addition of fresh basil and a touch of balsamic vinegar creates a bright, herbaceous profile that clings to the tender fettuccine. It is an effortless weeknight meal that feels elegant enough for entertaining. Best served immediately while the pasta is hot and the vegetables are crisp-tender, this recipe highlights the quality of your ingredients without requiring heavy sauces or long cooking times.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 20.4

Description

This vibrant dish celebrates the simplicity of summer flavors. Juicy ripe tomatoes provide a fresh, acidic base that is elevated by the salty richness of thinly sliced prosciutto. The addition of fresh basil and a touch of balsamic vinegar creates a bright, herbaceous profile that clings to the tender fettuccine. It is an effortless weeknight meal that feels elegant enough for entertaining. Best served immediately while the pasta is hot and the vegetables are crisp-tender, this recipe highlights the quality of your ingredients without requiring heavy sauces or long cooking times.

Ingredients

1 pound Tomatoes (about 4 medium)
2 oz Thinly sliced prosciutto
1/2 cup Thinly sliced fresh basil
3 tbsp Olive oil (preferably extra-virgin)
1 tbsp Balsamic vinegar
2 lg Garlic cloves, minced
8 oz Fettuccine

Directions

1
Seed and coarsely chop the tomatoes.
2
Cut the prosciutto crosswise into 1/2-inch wide strips.
3
In a large bowl, combine the chopped tomatoes, prosciutto strips, sliced basil, olive oil, balsamic vinegar, and minced garlic.
4
Season the mixture to taste with salt and pepper.
5
Bring a large pot of salted water to a boil.
6
Cook the fettuccine in the boiling water until tender but still firm to the bite (al dente).
7
Drain the pasta well.
8
Add the hot drained pasta to the tomato mixture and toss gently to coat evenly.
9
Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 20.4kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.7mg1%
Total Carbohydrate 4.4g2%
Dietary Fiber 1.4g6%
Sugars 3.0g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is best served immediately while the pasta is hot to ensure the best texture contrast with the fresh vegetables.

If using very ripe tomatoes, you may reduce the balsamic vinegar slightly to balance the sweetness.

For a vegetarian version, omit the prosciutto and add a pinch of red pepper flakes for extra flavor.

Do not overcook the pasta, as it will continue to absorb moisture from the tomato mixture.

Keywords: fettuccine, tomatoes, prosciutto, basil, pasta, italian, summer, light, fresh, quick, easy, weeknight, dinner, salad, vegetables, olive oil, balsamic, garlic, simple, bon appetit

Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-tomatoes-prosciutt0-and-basil-bon-appet/

Fettuccine With Tomatoes Prosciutt0 And Basil – Bon Appet

Nutrition Facts