Thursday, September 12, 2013

Prosciutto, Tomato and Olive Pastalicious

After a relatively healthy week, I couldn't resist a little indulgence by way of pasta.  Flipping through my "rustic eats" Pinterest board, it contains a lot of food porn that I knew I could choose from.  It didn't take me long to decide on this pretty spaghetti, prosciutto, tomato and olive concoction.  

Further exploring the
Tartine and Apron Strings blog from which this recipe came, I was impressed by its simple, rustic style.  I had the pasta, the garlic, tomatoes, even the fresh herbs already on hand.  Doing a quick run to the supermarket for other essentials such as white wine, prosciutto and olives, I had everything I needed to begin, not long after.

The sauce for this dish is the best part, as it's incredibly easy and takes only about 15 minutes to prepare.  The only pain is chopping all the onions, garlic and tomatoes, but once you get through that, the recipe is a cinch.  My favorite part is rolling delicate pieces of Prosciutto di Parma on top and then finishing it off with a sprinkling of fresh parsley, which is just to die for.  Dan and I devoured firsts, seconds, and then some.

Prosciutto, Tomato, and Olive Spaghetti recipe, courtesy of Tartine and Apron Strings blog

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