Prosciutto Pasta with Sun Dried Tomatoes and Shaved Parmesan (32 Minutes)

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Here is a rich and flavorful dish that combines the savory taste of prosciutto with the tangy sweetness of sun dried tomatoes, all tossed with tender fettuccine.

Topped with shaved Parmesan and fresh parsley, this pasta is perfect for a special dinner or a comforting weeknight meal.

Let’s make this delicious and elegant prosciutto pasta!

  • Prep Time: 5 minutes
  • Cook Time: 27 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 12 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun dried tomatoes, thinly sliced (oil-packed, drained)
  • 1/4 cup reserved pasta water
  • 1/2 cup heavy cream (optional, for a creamier sauce)
  • 4 ounces prosciutto, thinly sliced
  • 1/2 cup shaved Parmesan cheese
  • Fresh parsley, chopped, for garnish
  • Salt and pepper, to taste

Instructions

  1. Cook the fettuccine (10-12 minutes):
    • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
  2. Prepare the sauce (5 minutes):
    • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it burn.
    • Add the sliced sun dried tomatoes and cook for another 2-3 minutes, stirring occasionally.
  3. Combine the pasta and sauce (5 minutes):
    • Add the cooked fettuccine to the skillet with the sun dried tomatoes and garlic. Toss to coat the pasta with the sauce.
    • If using, pour in the heavy cream and reserved pasta water, stirring until the sauce is well combined and slightly thickened. Season with salt and pepper to taste.
  4. Add the prosciutto (2 minutes):
    • Remove the skillet from the heat. Tear or cut the prosciutto into smaller pieces and gently fold it into the pasta, allowing the heat from the pasta to slightly warm the prosciutto without cooking it.
  5. Serve and garnish (3 minutes):
    • Divide the pasta among serving plates. Top each plate with shaved Parmesan cheese and a sprinkle of fresh parsley.

Notes

For an added depth of flavor, you can sprinkle some crushed red pepper flakes into the garlic and sun dried tomato mixture for a bit of heat.

This dish pairs wonderfully with a simple green salad and a glass of white wine.

Prosciutto pasta with sun dried tomatoes and shaved parmesan is an elegant and delicious dish that’s sure to impress. Enjoy making and sharing this flavorful pasta with your loved ones!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 4g
  • Sodium: 980mg
  • Fat: 24g
  • Carbohydrates: 61g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 45mg

Pair this with...

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

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