Capellin w/ Grape Tomatoes, Prosciutto, Garlic and Basil

I made this a few weeks ago and we’re in love with it. It’s perfect for a light-ish summer pasta dish.

Capellini sauced with EVOO, 10 medium garlic cloves sliced thin, sliced basil leaves, and grape tomatoes sliced in half. Topped with hand torn prosciutto, and grated Parmigiano Reggiano.

Put your pot of salted water for the pasta on the burner

Saute the garlic on low in Extra Virgin Olive Oil

Slice the basil leaves a bit thin and add to the oil

Slice the tomatoes (longways) and add to the oil and lightly salt them so the salt draws out some of the juices

Let the mix go for a few minutes until the tomatoes form a slightly thicker sauce

Add a little bit of the starchy pasta water to the sauce and let it thicken the sauce some more

I add the drained pasta to a bowl and pour some of the sauce over it, then mix it in the bowl to incorporate

Then, top it all with the hand-torn prosciutto and the cheese

Casey’s bowl is finished with Ciliegine fresh mozzarella. Mine is finished with Burrata. Either will be fantastic, but I prefer the Burrata as the cream bleeds into the sauce.

Then add a little more sauce if you’d like

You NEED to make this. So easy. So simple. So delicious.