Shape & Chic

About

Amy Maxwell
I believe in the power of conversation & the bonds it can build, especially within women. Join the conversation as we shape our mind, body & soul into something chic.
in Food

Let’s eat!

So far we have covered music, family, running shorts and a bit of career… I think it’s time we get to a most important topic— FOOD!

This recipe is a favorite summertime treat that is healthy, easy and flexible. It works for a party of two or six, it’s served family style which makes it fun and a big hit with everyone. This is on our household dinner menu on a weekly basis. Please enjoy 🙂

Pasta with Prosciutto, Olive Oil, Basil & Tomatoes

Ingredients:

  • Angel hair pasta (or any pasta you prefer)
  • 10–15 fresh basil leaves; chopped
  • 1 cup raw pine nuts
  • 2 cups of grape or cherry tomatoes
  • 3 oz. pack of prosciutto
  • 3 garlic cloves; minced
  • 1 cup parmesan cheese
  • 1/4 cup extra virgin olive oil
  • salt and pepper
  • lemon zest (half a lemon or so)

To Make:

  • Preheat the oven at 450°. Cover a baking sheet in foil and place the prosciutto on top, leaving a bit of space in between each so they get nice and crispy. Bake for 10 minutes but watch closely, this stuff cooks quickly!
  • After the prosciutto is crispy, crumble or chop and place in a serving dish. Set to the side for later.
  • While the prosciutto is cooking, bring a large pot of water  to boil, add one tablespoon EVOO and cook spaghetti noodles for 10 minutes or so, until they are slightly al dente. Strain and drizzle a little more EVOO to keep them from sticking together. Place in serving dish for later.
  • Next heat a sauté pan over medium high heat and add one tablespoon of EVOO and the minced garlic.
  • After the garlic is slightly warmed toss in the tomatoes, carefully mixing them with EVOO and garlic in the pan. These should only take about 7 minutes and you want to be careful they do not get too mushy. When one or two have split open, you know they are done. Transfer the tomatoes and EVOO/garlic sauce to a serving dish.
  • The last cooking step is to re-use that nice, hot pan with all the yummy garlic and EVOO remains to lightly brown the pine nuts. 3 minutes tops! Don’t burn those expensive babies! Place in serving dish.
  • Offer a dish of shredded parmesan cheese on the side as well as a lemon with a zester nearby.
  • The basil should be coarsely chopped and served on the side as well.

To Build Your Plate:

There is no right or wrong way (but my hubs and I have perfected it, just saying) to build your plate but this is our suggestion—

  • Start with the noodles, get a good amount, you’re gonna like this I swear.
  • Use a spoon to drizzle some of the EVOO and garlic sauce along with the tomatoes on top of the pasta.
  • Next, sprinkle parmesan over the tomatoes so that cheese gets a little melty.
  • Then add basil, pine nuts and prosciutto.
  • Zest lemon over the top of everything and dust with salt and pepper to taste.
  • Then eat and enjoy!
  • Option for the experts… Serve with a chilled glass of Sauvignon Blanc, something dry and citrusy to pull out that lemon zest!

This recipe is plenty for a party of 2… with a little extra for lunch the next day. If you plan to serve this for a party of 4-5, just double the prosciutto and basil. Remember, half of the fun is the family style way of serving so get creative with your serving dishes, they don’t have to match! Feel free to post pics of your dinner, we’re all foodies here!

Bon Appétit

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