Simple fresh tomato, cheese and proscuitto pappardelle

I realise there has not been a lot of recipe posting on Lex Culinaria lately. I've been so busy at work that I really have not had time to do a bunch of cooking.

I've been feeling badly about the lack of cooking so I was pretty happy to get home in time tonight to make supper, even if it was just something basic like this pasta dish. Sometimes the simplest, most basic things are the best-tasting anyway...

If you're like me and you love very noodl-y tasing noodles, then you can't really beat pappardelle. They are so wide they are alomst a meaty noodle. Becuase I had managed to score soke fantastic tomatoes and fresh basil over the weekend and had also scored some great proscuitto, parmagiano reggiano and a packet or two of pappardelle at the Italian Centre Shop, I reckoned I had everything I needed for a great supper, and I was right. There's nothing I like better on a sunny spring night than to prepare a nice light and fresh meal and share it with my adrobale husband. Even better, he cleans the kitchen after I've cooked!

This is dead easy to whip up - easier even than spag bol, as you hardly cook anything - you can prepare all the topping ingredites in the time it takes to cook the pasta - about 10 minutes - and it tastes like summer!

Serves 2-3

• 200 gm dried Papardelle noodles
• 12 thin slices proscuitto
• 3 large ripe tomatoes, roughly chopped
• 2 Tablespoons cabernet Sauvignon vinegar
• 2 cloves garlic, minced
• 1/3 cup loosely rolled fresh basil leaves
• 1/2 cup loosely packed fresh Italian parsley leaves
• 1/3 cup grated good parmesan (plus a bit for garnish)
• fresh ground black pepper

Cook the noodles in plenty of boiling, salted water according to the package directions.

Meanwhile, fry proscuitto slices in a single layer over high heat until well browned. You may have to do 2 or 3 batches depending on the size of your pan. Remove them to a plate and set aside.

Reduce heat under the frying pan to medium.  Saute the garlic briefly until it just barely starts to change to a golden colour, about 1 minute. Add roughly chopped tomatoes in a single layer. Stir and cook for 30 seconds and then remove from heat. Drizzle over the cabernet or balsamic vinegar. Tear proscuitto slices into pieces and add to the tomatoes. Chop up the basil and parsely very roughly. Stir the chopped herbs and the grated cheese through the hot tomatoes.

Drain pasta and toss into pan with tomato mixture. Combine well using tongs and serve with a dusting of fresh cracked black pepper a litte more parmesan sprinkled over.

Comments

[Dianka]

Looks delicious, what a great and simple recipe! Thanks for sharing.

~Dianka
http://na-zdravi.blogspot.com/

[P@ola]

PROSCIUTTO
...the right spelling !