Prosciutto and Ricotta Pasta with Garlic Oil and Cherry Tomatoes

This super-quick pasta dish is perfect for weeknights when you get a carb craving. Delicate angel hair pasta is dressed in a fast olive-oil garlic sauce with fresh cherry tomatoes then topped with sliced prosciutto, ricotta and fresh basil.

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Prep Time: 5

Cook Time: 15

Total Time: 19

Course: Main Course

Keyword: basil, cherry tomato, prosciutto, ricotta

Servings:

Calories: 808kcal

Ingredients

8 oz angel hair pasta
3 tbsp extra virgin olive oil
2 cloves garlic, minced
10 cherry tomatoes, halved (about 3/4 of a cup)
salt and pepper
1 tsp lemon zest plus a squeeze of juice
1/2 cup ricotta cheese
4 slices prosciutto
1/4 cup fresh basil leaves, torn or chopped

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Instructions

Timing is key to getting this dish just right so read through the instructions before getting started to make sure you have everything ready. Once the water for the pasta boils, it comes together in 3 minutes.
Bring a pot of water to boil. Meanwhile, mince the garlic, chop the cherry tomatoes in half and zest 1 tsp of zest from the lemon. Set aside.
When the water begins to boil, add salt. Heat a medium skillet to medium heat on a separate burner. Wait at least one minute (one minute for gas burners and about 2 minute for non-gas). The goal is to get the skillet warm before adding your angel hair pasta to the boiling water so that the pasta and the sauce are ready at the same time.
Cook the pasta for 30 seconds less than the cooking time called for on the package. For most dry angel hair, this will be 3 minutes. For fresh, you may only need to cook for 1 to 1.5 minutes. While the pasta is cooking, add the olive oil to the to the skillet. Wait 30 seconds and add the garlic and tomatoes. Season with salt and pepper. Cook for another 30 seconds and add the lemon zest. Swirl the pan to combine. It should be deliciously fragrant.
When the pasta timer goes off, turn the heat off and shift the pot off the heat. Using pasta tongs, quickly lift the cooked pasta out of the pot and transfer to the skillet. It's okay if some water splashes over. Toss the pasta around and make sure to fully coat it in the garlic oil. The tomatoes should be starting to break down, giving a slight hint of red to the pasta. Continue cooking for 30 seconds and then transfer the pasta to a serving bowl. Immediately add the ricotta in spoon-sized dollops. Tear the prosciutto into pieces and add to the bowl. Add the fresh basil. Give it a good squeeze of lemon juice and serve immediately.

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