This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports: extravirgin olive oil; buttery imported prosciutto from Parma; and nutty, complex Parmigiano-Reggiano, also from Parma.
1/2 pound uncooked cavatappi
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ounce very thin slices prosciutto, cut into thin strips
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
How to Make It
Cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.
Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and sauté 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.
This is a wonderful recipe for a quick dinner. I, too, sauteed the garlic in the olive oil. Also used half the amount of pasta -- we just don't eat big portions -- but left all the other portions as called for. Garnished the dish with fresh basil. Will cook this often.
High quality ingredients really make or break this recipe. I was initially worried it might be too bland, but we went for high-end parmigiano cheese and used Annie's organic roasted-garlic-infused olive oil, and it was delicious! Very flavorful - quick to put together, too. My boyfriend doesn't like pork, so we subbed in an Italian salami, and that worked fine too.
We really enjoyed this, especially considering how easy it is to prepare and how much lighter it is than a cream-based pasta dish. We did double the amount of proscuitto, and thought it was still a bit light. Shredding the parmesan rather than shaving it helps to distribute more evenly and that boosts the flavor. We did add extra garlic, as we love garlic ... next time I think I'll try the sauted onions or sundried tomatoes.
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