Recipe for Prosciutto & Cherry Tomatoes with Linguine | Dublin Cookery School

Name: Recipe for Prosciutto & Cherry Tomatoes with Linguine | Dublin Cookery School
Ingredients: 150g prosciutto slices, sliced slightly thicker than paper thin (about 8-10 slices); 80g unsalted butter; 2 shallots, diced finely; 2 red chillies, deseeded and finely chopped; 400g cherry tomatoes, halved; pinch of dried chilli flakes, optional; 400g linguine; 15 basil leaves; Parmesan, freshly grated

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I love a sauce that can be rustled up in the time it takes to cook the pasta. Here, the key is good quality prosciutto and sweet, flavourful cherry tomatoes.

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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 www.dublincookeryschool.ie.

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Ingredients

150g prosciutto slices, sliced slightly thicker than paper thin (about 8-10 slices)
80g unsalted butter
2 shallots, diced finely
2 red chillies, deseeded and finely chopped
400g cherry tomatoes, halved
pinch of dried chilli flakes, optional
400g linguine
15 basil leaves
Parmesan, freshly grated