Fettuccine with tomatoes prosciutt0 and basil - bon appet
2 servings;
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tomatoes (about 4 medium), seeded, coarsely chopped |
| 2 | ounces | Thinly sliced prosciutto, cut crosswise into 1/2-inch wide strips |
| ½ | cup | Thinly sliced fresh basil |
| 3 | tablespoons | Olive oil (preferably extra-virgin) |
| 1 | tablespoon | Balsamic vinegar |
| 2 | larges | Garlic cloves, minced |
| 8 | ounces | Fettuccine |
Directions
Mix tomatoes, prosciutto, basil, olive oil, vinegar and garlic in large bowl. Season to taste with salt and pepper.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Add pasta to tomato mixture and toss.
Serve immediately.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>