Fresh Tomato, Basil and Prosciutto Pasta 

I made this with prosciutto two ways. Since the tomatoes and garlic are already getting (briefly) cooked, I crisped up some prosciutto with them, and then also added some uncooked prosciutto at the end for a contrast of texture and flavor.

Enjoyed this relatively quick pasta recipe. If you enjoy al dente noodles, I might suggest slightly undercooking spaghetti noodle by a minute or two during the initial boil because the noodles cook a bit further when being tossed with the oil and garlic and tomato. Also added a bit of arugula to help get additional greens in.

Followed recipe exactly as written, and this was delicious. The tomatoes are the star here, so I suspect this dish benefited from the summer time jersey fruits!

Really delicious, but I would sub out the ricotta for a different type of cheese next time. Honestly, goat cheese would be perfect.

Interesting to come across this recipe. Made basically the same dish, last night, using some leftover Mozzarella di Bufala and Speck that I had on hand instead of the Ricotta & Prosciutto Brought out the good Sicilian EVOO . It is definitely the type of dish to use your best flavorful EVOO in.

Cooked this tonight and we enjoyed the simple, clean flavours. It was surprisingly filling, even though I only used 2oz pasta pp. Use the best ingredients you have. It’s also important that the ricotta is room temp to help the grainy texture ‘melt’. I’d love to try it with a creamy dolcelatte! Needs a lot of seasoning, so be generous. I’ll try this again when I get home grown tomatoes from a colleague who always has a glut of them.

The combination of summer tomatoes, garlic, and ricotta (“these are a few of my favorite things”) drew me in, and the combination did not disappoint. I added a little bit of the pasta water at the end, and it made a delicious sauce with the ricotta et al. I’ll definitely be making this one again, as it’s quick, easy, fast, and doesn’t heat up the kitchen too much.

Don’t make my mistake. Use dried, not fresh, spaghetti. Also, if I make this again, I will add more black pepper or red pepper flakes. it needed a bit of punch.

Immensely enjoyed this dish! I had some heirloom tomatoes going soft and this was the perfect use for them, plus I can’t believe how much flavor you get from such a quick recipe!

How about Burratta??

Had a half pound of ready tomatoes, so I adjusted the quantities for just the two of us. I added a sprinkle of red pepper , otherwise followed the recipe as written. Result: fresh, yummy, beautiful.

Made this last night but substituted smoked salmon that I had to use up instead prosciutto. It was delicious! I also used cherry tomatoes and some really good pasta. I think using burratta in place of the ricotta would work really well in this dish also.

Lovely, quick recipe. And delicious. I used cherry tomatoes, cause that was the best they had at my store. They also didn’t have fresh ricotta, so I ended up with the regular stuff, but it was still delicious! Next time I’ll find the fresh ricotta, it’ll only elevate it.

Delicious! Followed recipe as written, the only minor change I would make is to add the basil with Step 5, it got dark in color and less appetizing looking as it wilted with the hot pasta. Fresh baguette and salad on the side, perfect summertime dinner.

You can certainly put the prosciutto in prior to serving and mix it in with the other ingredients. Works out great. Dollop the ricotta in after serving though, on the individual plates, as instructed.