Pasta With Prosciutto & Cherry Tomatoes
If you want to rustle up a quick pasta dish for supper, then I have the perfect sauce. It only requires four ingredients – unsalted butter, cherry tomatoes, prosciutto and parmesan. Good parmesan and sweet cherry tomatoes are essential but this dish is really a celebration of the sweet salty nutty flavour of prosciutto. I make sure the prosciutto has been sliced on a meat slicer – that day ideally – slightly thicker than paper thin, and layered on wax paper so that it does not sweat. Any supermarket or good deli will do that for you and the result is far better than any prepacked options in which the prosciutto is often too soft and sliced too thinly.
There are so few steps to this recipe. Just heat the butter, add in the cherry tomatoes and then the prosciutto. The sweetness of the prosciutto infuses into the butter, flavours the tomatoes and gives a magical depth to the sauce. A quick supper that will make you smile.
Fettucine with Prosciutto & Cherry Tomatoes
110g unsalted butter
280g cherry tomatoes, halved
6 slices prosciutto, sliced slightly thicker than paper thin
About 120g freshly grated Parmesan cheese
Bring a large pot of water to the boil. For 4 litres of water, add 1 level tablespoon table salt. Salting the water adequately is imperative as this flavours the pasta.
Slice the prosciutto crosswise into strips about 1cm wide. Spread out the strips if they are sticking together.
Heat half the butter in a medium sized frying pan. Add the tomatoes and allow to soften for a few minutes. Add the prosciutto and cook for another couple of minutes.
Add the pasta to the boiling water and cook until al dente. Drain, reserving the pasta water and return the pasta to the pot. Add the remaining butter and toss with the pasta. Pour the prosciutto and tomato mixture into the pot, add half of the grated parmesan and toss all together, adding a good dash of pasta water to loosen the sauce. Taste and add extra parmesan to heighten the flavour. Serve immediately sprinkled with extra parmesan.