Sometimes the best meals are the ones that require the least amount of cooking. This pasta dish is a celebration of raw, vibrant ingredients, relying on the heat of the freshly boiled noodles to gently warm a “sauce” of ripe tomatoes, garlic, and olive oil.
It is a simple method that highlights the quality of your produce. The salty, cured bite of prosciutto cuts through the natural sweetness of the tomatoes, while the balsamic vinegar adds a necessary tang. It’s a meal that feels like a late harvest afternoon: effortless, colorful, and deeply satisfying.
The Recipe
Yields: 4 Servings | Prep time: 15 minutes | Cook time: 10 minutes
Ingredients
- 2 lbs fresh tomatoes, seeded and coarsely chopped
- 4 oz sliced prosciutto, cut crosswise into 1-inch-wide strips
- 1 cup thinly sliced fresh basil
- 6 tbsp high-quality olive oil
- 2 tbsp balsamic vinegar (or red wine vinegar)
- 4 large garlic cloves, minced
- 16 oz fettuccine pasta
- Salt and black pepper to taste
Instructions
1. Create the Raw Sauce In a large mixing bowl (large enough to eventually hold the pasta), combine the chopped tomatoes, prosciutto strips, sliced basil, olive oil, vinegar, and minced garlic. Season generously with salt and freshly cracked black pepper. Let this mixture sit while the water boils to allow the flavors to marry.
2. Boil the Pasta Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente—tender but still firm to the bite.
3. Toss and Serve Drain the pasta. Immediately add the hot pasta directly into the bowl with the tomato mixture. Toss vigorously. The heat from the pasta will release the aroma of the basil and garlic and warm the tomatoes without cooking them down.
Serve immediately.
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Fresh Tomato & Prosciutto Fettuccine
This vibrant pasta dish relies on a simple "raw sauce" technique. Fresh tomatoes, salty prosciutto, and basil are marinated in olive oil and garlic, then tossed with hot fettuccine for a meal that is ready in minutes and full of flavor.
Ingredients
Instructions
Create the Raw Sauce
-
In a large mixing bowl (large enough to eventually hold the pasta), combine the chopped tomatoes, prosciutto strips, sliced basil, olive oil, vinegar, and minced garlic. Season generously with salt and freshly cracked black pepper. Let this mixture sit while the water boils to allow the flavors to marry.
Boil the Pasta
-
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente—tender but still firm to the bite.
Toss and Serve
-
Drain the pasta. Immediately add the hot pasta directly into the bowl with the tomato mixture. Toss vigorously. The heat from the pasta will release the aroma of the basil and garlic and warm the tomatoes without cooking them down. Serve immediately.
