Prep 15 mins
Cook 13 mins
This 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. Cooking Light, September 2007, Maureen Callahan.
- 1⁄2 lb uncooked cavatappi pasta
- cooking spray
- 1 garlic clove, minced
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon italian seasoning
- 1 ounce very thin slices prosciutto, cut into thin strips
- 1⁄4 cup shaved fresh parmigiano-reggiano cheese
- 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,Italian seasoning and prosciutto; sprinkle with cheese.
- Serve immediately.
This was good. I chopped up the prosciutto into small pieces, but the kids were leary of it (shame on them!!). I did not serve the pasta cold-- no way my family would accept that. I can say that this is also a good pasta side served hot. After mixing everything together, I just set the pan on top of the cooling stove with the lid on for about 5 minutes. My husband loved it.