Spaghetti With Sun-Kissed Tomatoes, Ricotta and Crispy Prosciutto – Odette Williams
A taste of summer sunshine and the epitome of simple.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at odettewilliams.com.
Ingredients
- ¼ cup extra-virgin olive oil, plus more as needed
- 3 cloves garlic
- 3 ounces prosciutto, thinly sliced
- 2 tablespoons unsalted butter
- 15 ounces Sungold or Early Girl tomatoes, halved or quartered
- 14 ounces dried spaghetti, spaghettini, bucatini or trenette
- ½ teaspoon kosher salt
- 1 cup loosely packed basil leaves
- Freshly ground black pepper
- ¾ cup whole-milk or smoked ricotta
- Shaved Parmigiano-Reggiano for serving
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