Monday, May 09, 2005

Cavatappi with Prosciutto and Parmesan

Cavatappi with Prosciutto and ParmesanCavatappi with Prosciutto and Parmesan (Adapted from CL)

8 ounces dry cavatappi
1 teaspoon olive oil
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 ounces prosciutto, cut into thin strips
1 ounce shaved fresh Parmigiano-Reggiano cheese

In a large pot of boiling salted water, cook pasta according to the package directions. Reserve about 3 tablespoons of the cooking water and then drain the pasta.

Heat 1 teaspoon oil in a pan over medium. Add garlic and cook until fragrant, about minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta - let stand 2 minutes. Stir in parsley, 2 tablespoons oil, salt, pepper, and prosciutto - scatter the top with the shaved cheese.

Makes about 3 to 4 servings.

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