Spaghetti with Sun-Kissed Tomatoes, Ricotta & Crispy Prosciutto | TASTE
This is a taste of summer sunshine and the epitome of simple. Sungold, Early Girl, or any small succulent tomato are splendid, served with a generous dollop of fresh ricotta and a sheet of fried...
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 tastecooking.com.
Ingredients
- 14 oz dried spaghetti, spaghettini, bucatini, or trenette (store-bought)
- ¼ c extra-virgin olive oil, or as needed
- 3 garlic cloves
- 3 oz prosciutto, thinly sliced
- 2 tbsp unsalted butter
- 15 oz Sungold or Early Girl tomatoes, halved or quartered
- ½ tsp kosher salt
- 1 c loosely packed basil leaves
- Freshly ground black pepper
- ¾ c whole-milk or smoked ricotta
- Shaved Parmigiano-Reggiano for serving
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