Pasta With Prosciutto And Whole Garlic Recipes

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PASTA WITH PROSCIUTTO AND WHOLE GARLIC



Pasta With Prosciutto and Whole Garlic image

This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.

Provided by Mark Bittman

Categories     dinner, lunch, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/3 cup olive oil or butter
10 cloves garlic, lightly crushed
1/2 cup prosciutto or other salted ham or slab bacon, cut into cubes or strips
6 plum tomatoes, or 1 1/2 cups drained canned tomatoes
Salt and ground black pepper to taste
1 pound cut pasta, such as ziti or penne
1 cup roughly chopped fresh basil leaves
1 cup freshly grated Pecorino Romano or Parmesan cheese, or a combination

Steps:

  • Bring a large pot of water to a boil.
  • Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
  • Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
  • Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams

WHOLE-GRAIN SPAGHETTI WITH PECORINO, PROSCIUTTO AND PEPPER (FALL)



Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound whole-grain (or whole-wheat) spaghetti
2 tablespoons mixed colored peppercorns, coarsely ground
1/4 cup extra-virgin olive oil
1 1/2 cups grated (6 ounces) pecorino
6 ounces thinly sliced prosciutto, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.
  • Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.
  • Garnish with the remaining pecorino, parsley, and basil.

GARLIC CHICKEN PASTA WITH PROSCIUTTO



Garlic Chicken Pasta with Prosciutto image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil
1/4 cup minced garlic
5 tomatoes, seeded and chopped
4 ounces prosciutto, cut into small pieces
4 chicken breasts, grilled and cut into strips or cubes 2 pounds
2 tablespoons butter
1/2 cup fresh basil, sliced into small strips
3/4 pound linguine
1/2 cup grated fresh Parmesan or Romano
5 roasted pasilla chiles, peeled, seeded and cut into strips
2 roasted red peppers, peeled, seeded and cut into strips
Fresh basil, chiffonade for garnish

Steps:

  • Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.

SPAGHETTI WITH GARLIC MUSHROOMS & PROSCIUTTO



Spaghetti with garlic mushrooms & prosciutto image

Whip up this easy pasta dish which is low calorie but big on flavour - sprinkle with parsley and walnut pieces for extra colour and crunch

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

90g pack prosciutto
1 tsp rapeseed oil
2 red onions , halved and thinly sliced
6 garlic cloves , chopped
175g wholewheat spaghetti
400g flat mushrooms , chopped
1 tbsp chopped tarragon or thyme leaves
25g chopped walnut pieces
2 good handfuls parsley , chopped

Steps:

  • Heat a large non-stick frying pan and dry-fry the prosciutto in batches until crisp. Set aside. Add the oil to the pan with the onions and garlic. Cook until the onion and garlic soften and start to turn golden.
  • Boil the spaghetti, following pack instructions. Meanwhile, pile the mushrooms into the pan with the onions and cook, stirring frequently, until they reduce and start to colour. Add the tarragon or thyme and the walnuts, and cook for a few mins more.
  • Drain the spaghetti, reserving a little water. Toss the spaghetti with the garlic mushrooms and parsley and, if the mix looks a little dry, splash in a small amount of the cooking water to moisten it. Slice or tear the crispy prosciutto and toss through before serving.

Nutrition Facts : Calories 322 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.2 milligram of sodium

PASTA AND GARLIC



Pasta and Garlic image

A simple and delectable dish! Choose your own pasta and top with garlic, almost as simple as that! Use any sort of cheese you like.

Provided by Josie Strazzulla

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 15m

Yield 8

Number Of Ingredients 5

1 ½ pounds pasta
¼ cup olive oil
2 cloves garlic, crushed, or more to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • In a large pot of salted water boil pasta until al dente. Drain well.
  • In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
  • Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 46.9 g, Cholesterol 64.3 mg, Fat 9.4 g, Fiber 3.3 g, Protein 10.6 g, SaturatedFat 1.6 g, Sodium 60.6 mg

PROSCIUTTO PASTA TOSS



Prosciutto Pasta Toss image

I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
1/2 cup fresh or frozen peas, thawed
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto or deli ham, chopped
1/4 cup shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO



Summer Fresh Pasta with Tomatoes and Prosciutto image

A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!

Provided by Wyattdogster

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package angel hair pasta
4 tomatoes, seeded and coarsely chopped
½ teaspoon sea salt
¼ teaspoon ground black pepper
⅓ cup extra-virgin olive oil
1 tablespoon olive oil
1 large shallot, thinly sliced
2 cloves garlic cloves, minced
4 ounces thinly sliced prosciutto, cut into thin strips
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
  • Place tomatoes in a bowl; season with sea salt and black pepper.
  • Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
  • Heat 1 tablespoon olive oil in a small skillet over medium heat.
  • Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
  • Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
  • Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
  • Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g

CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO



Creamy Garlic Pasta with Mushrooms and Prosciutto image

Categories     Garlic     Mushroom     Pasta     Pork     Pea     Fall     Prosciutto     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 cup canned low-salt chicken broth
3/4 cup whipping cream
3 large garlic cloves
1/4 teaspoon dried crushed red pepper
1/2 cup freshly grated Parmesan cheese
1 tablespoon butter
12 ounces crimini or button mushrooms, cut into 1/2-inches pieces
12 ounces penne or other tubular pasta
1 1/2 cups frozen green peas, thawed
8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips
Additional freshly grated Parmesan cheese

Steps:

  • Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
  • Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.

CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO



Creamy Garlic Pasta With Mushrooms and Prosciutto image

Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995.

Provided by lazyme

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup chicken broth
3/4 cup whipping cream
3 large garlic cloves
1/4 teaspoon crushed red pepper flakes
1/2 cup parmesan cheese, grated
1 tablespoon butter
12 ounces cremini mushrooms or 12 ounces button mushrooms, 1/2-inch pieces
12 ounces penne pasta
1 1/2 cups frozen green peas, thawed
8 slices prosciutto, cut crosswise, 1/4-inch strips
parmesan cheese

Steps:

  • Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup parmesan cheese; cover and keep warm.
  • Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional parmesan cheese separately.

Nutrition Facts : Calories 612.6, Fat 25.4, SaturatedFat 14.7, Cholesterol 79.8, Sodium 488, Carbohydrate 81.6, Fiber 12.2, Sugar 4.8, Protein 18.5

PASTA WITH SPRING VEGETABLES AND PROSCIUTTO



Pasta with Spring Vegetables and Prosciutto image

Categories     Pasta     Tomato     Vegetable     Asparagus     Broccoli     Zucchini     Spring     Prosciutto     Simmer     Gourmet

Yield Serves 6

Number Of Ingredients 16

3 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons olive oil
a 35-ounce can plum tomatoes, drained and chopped coarse (about 3 cups)
1/4 cup chopped fresh basil leaves or 1 teaspoon dried basil, crumbled, plus, if desired, fresh whole basil leaves for garnish
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup chicken broth
1 cup freshly grated Parmesan
8 asparagus stalks, trimmed and cut into 1-inch pieces (about 2 cups)
1 bunch of broccoli, the flowerets cut into 1-inch pieces (about 2 cups) and the stems reserved for another use
2 small zucchini, scrubbed, trimmed, quartered, and cut into 1-inch pieces (about 2 cups)
1 cup shelled fresh or frozen petits pois (tiny peas)
1 cup snow peas, trimmed and cut diagonally into 1-inch pieces
dried pasta such as trenette (fettuccine with one ruffled edge) or spaghetti
1/4 pound prosciutto, cut into thin strips

Steps:

  • In a kettle cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the garlic is softened, add the tomatoes, and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened and the liquid is reduced to a thick purée. Stir in the chopped basil and salt and pepper to taste.
  • In a saucepan combine the butter, the cream, and the broth, bring the mixture to a boil, and simmer it, stirring occasionally, until it is reduced to 1/2 cup. Whisk in the Parmesan, whisking until the mixture is smooth, whisk the mixture into the tomato mixture, whisking until the sauce is combined well, and keep the sauce warm.
  • In a kettle of boiling salted water cook the asparagus for 2 minutes, add the broccoli and the zucchini, and cook the vegetables, for 2 minutes. Add the peas, cook the vegetables for 1 minute, and add the snow peas. Cook the vegetables for 30 seconds, or until they are all just tender, transfer them with a slotted spoon or sieve to the sauce, and toss them gently to coat them with the sauce.
  • Return the cooking liquid in the kettle to a boil, in it cook the pasta until it is al dente, and drain it well. In the kettle combine the pasta with the vegetable mixture, the prosciutto, and salt and pepper to taste. Divide the pasta mixture among 6 heated plates and garnish it with the basil leaves.

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