Name: Basil Garlic Pasta Prosciutto: A Delicious & Easy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound pasta (spaghetti, linguine, or fettuccine); 1/4 cup extra virgin olive oil; 6 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio); 1/2 cup reserved pasta water; 1/4 cup grated Parmesan cheese, plus more for serving; 1/4 cup chopped fresh basil, plus more for garnish; 4 ounces prosciutto, thinly sliced; Salt and freshly ground black pepper to taste; Optional: Cherry tomatoes, halved; Optional: Lemon zest

Basil Garlic Pasta Prosciutto: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine twirling strands of perfectly cooked pasta, coated in a vibrant, fragrant sauce bursting with fresh basil and pungent garlic, all complemented by the salty, savory goodness of crispy prosciutto. This isn't just a meal; it's an experience.

While the exact origins of this particular combination are debated, pasta dishes featuring basil and garlic have deep roots in Italian culinary tradition. Garlic, a staple in Mediterranean cooking for centuries, lends its robust flavor to countless dishes, while basil, with its sweet and peppery notes, adds a touch of freshness that elevates any meal. The addition of prosciutto, a dry-cured ham, brings a touch of luxury and a delightful salty counterpoint to the other flavors.

What makes basil garlic pasta prosciutto so irresistible? It's the symphony of flavors and textures. The creamy sauce clings beautifully to the pasta, the basil and garlic create an aromatic explosion, and the crispy prosciutto adds a satisfying crunch. But beyond the taste, it's also incredibly convenient. This dish comes together quickly, making it perfect for a weeknight dinner or an impressive meal for guests. It's a guaranteed crowd-pleaser that's both elegant and comforting. I know you'll love it!

Ingredients:

1 pound pasta (spaghetti, linguine, or fettuccine work best)
1/4 cup extra virgin olive oil
6 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/2 cup reserved pasta water
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh basil, plus more for garnish
4 ounces prosciutto, thinly sliced
Salt and freshly ground black pepper to taste
Optional: Cherry tomatoes, halved
Optional: Lemon zest

Preparing the Pasta and Garlic Infusion

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside. Don't rinse it! We want that starchy goodness.
Infuse the oil with garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes (if using). Cook, stirring frequently, until the garlic is fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic, as it will become bitter. Burnt garlic is the enemy of delicious pasta!
Deglaze with wine: Pour in the white wine and increase the heat to medium. Let the wine simmer for about 2-3 minutes, scraping up any browned bits from the bottom of the pan. This is where all the flavor lives, so don't skip this step! The wine will reduce slightly and create a lovely sauce base.

Bringing it All Together

Combine pasta and sauce: Add the drained pasta to the skillet with the garlic and wine sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water at a time, until it reaches your desired consistency. The pasta water is key to creating a creamy, emulsified sauce.
Add cheese and basil: Stir in the Parmesan cheese and chopped fresh basil. Toss again to combine. The cheese will melt into the sauce, adding richness and flavor. The basil will add a fresh, aromatic element.
Season to taste: Season with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese and prosciutto are already salty, so start with a small amount of salt and adjust as needed.

Adding the Prosciutto and Final Touches

Prepare the prosciutto: There are a few ways to add the prosciutto. You can either add it directly to the pasta, or crisp it up in a separate pan. For a crispier texture, heat a small skillet over medium heat. Add the prosciutto slices and cook until they are crispy and golden brown, about 2-3 minutes per side. Remove from the skillet and set aside on a paper towel-lined plate to drain excess oil. Alternatively, you can simply tear the prosciutto into bite-sized pieces and add it directly to the pasta.
Assemble and serve: Divide the pasta among plates. Top with the prosciutto (either crispy or torn), extra Parmesan cheese, and fresh basil leaves. If you're using cherry tomatoes, add them now for a pop of color and sweetness. A little lemon zest can also brighten up the dish.
Serve immediately: This pasta is best served immediately while it's hot and the sauce is creamy. Enjoy!

Tips and Variations

Here are a few tips and variations to make this recipe your own:

Pasta Shape: While spaghetti, linguine, and fettuccine are classic choices, you can use any pasta shape you like. Penne, rigatoni, or even orecchiette would work well.
Garlic Intensity: Adjust the amount of garlic to your liking. If you're a garlic lover, feel free to add more!
Spice Level: The red pepper flakes add a touch of heat, but you can omit them if you prefer a milder flavor.
Vegetarian Option: To make this dish vegetarian, simply omit the prosciutto. You can add other vegetables, such as sautéed mushrooms, spinach, or zucchini.
Lemon Juice: A squeeze of fresh lemon juice at the end can add a bright, acidic note to the dish.
Other Herbs: Feel free to experiment with other herbs, such as parsley, oregano, or thyme.
Creamy Version: For a creamier sauce, add a splash of heavy cream or half-and-half to the skillet along with the Parmesan cheese.
Sun-Dried Tomatoes: Add some chopped sun-dried tomatoes for a burst of intense flavor.
Pancetta: Substitute pancetta for the prosciutto for a different flavor profile. Crisp the pancetta in the same way as the prosciutto.
Nutritional Yeast: For a vegan "cheesy" flavor, sprinkle nutritional yeast over the pasta instead of Parmesan cheese.

Making it Ahead

While this pasta is best served fresh, you can prepare some of the components ahead of time:

Garlic Infusion: You can make the garlic-infused oil ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
Chopped Vegetables: Chop the basil, garlic, and any other vegetables you're using ahead of time.
Cooked Pasta: You can cook the pasta ahead of time, but be sure to toss it with a little olive oil to prevent it from sticking together. Store it in an airtight container in the refrigerator for up to 2 days. When reheating, add a little pasta water to loosen it up.

Troubleshooting

Here are a few common problems and solutions:

Sauce is too thick: Add more reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
Sauce is too thin: Simmer the sauce for a few minutes longer to allow it to reduce. You can also add a slurry of cornstarch and water (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to thicken it.
Garlic is burnt: Start over! Burnt garlic will ruin the flavor of the dish. Be sure to cook the garlic over low heat and watch it carefully.
Pasta is overcooked: Unfortunately, there's no way to fix overcooked pasta. Be sure to cook the pasta al dente, which means "to the tooth" in Italian. It should be slightly firm in the center.
Pasta is sticking together: Toss the cooked pasta with a little olive oil to prevent it from sticking together.

Serving Suggestions

This Basil Garlic Pasta with Prosciutto is a delicious and satisfying meal on its own, but it also pairs well with:

A simple green salad
Garlic bread
Roasted vegetables
Grilled chicken or fish

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

Calories: Approximately 600-800 per serving
Fat: 30-40 grams
Saturated Fat: 10-15 grams
Cholesterol: 50-70 mg
Sodium: 500-800 mg
Carbohydrates: 70-90 grams
Fiber: 5-7 grams
Protein: 20-30 grams

Enjoy Your Delicious Pasta!

I hope you enjoy this recipe as much as I do! It's a simple yet elegant dish that's perfect for a weeknight dinner or a special occasion. Buon appetito!

Conclusion:

This Basil Garlic Pasta with Prosciutto isn't just another pasta dish; it's a vibrant, flavorful experience that's surprisingly easy to create. From the aromatic garlic and basil infused olive oil to the salty, crispy prosciutto, every bite is a celebration of simple, fresh ingredients. I truly believe this recipe is a must-try for anyone looking to elevate their weeknight dinner game or impress guests with a sophisticated yet approachable meal. Why is it a must-try? Because it delivers maximum flavor with minimal effort. You don't need to be a seasoned chef to whip up this masterpiece. The steps are straightforward, the ingredients are readily available, and the result is a restaurant-quality dish that you can proudly call your own. Plus, the combination of textures – the perfectly al dente pasta, the tender basil, the crunchy garlic, and the crispy prosciutto – is simply irresistible. It's a symphony of flavors and textures that will leave you wanting more. But the best part? This recipe is incredibly versatile. Feel free to experiment with different types of pasta. While I personally love it with spaghetti or linguine, penne or farfalle would work beautifully too. For a vegetarian option, simply omit the prosciutto and add some roasted vegetables like zucchini, bell peppers, or cherry tomatoes. A sprinkle of red pepper flakes can add a touch of heat if you're feeling adventurous. Serving Suggestions: * Serve it as a main course with a side of crusty bread for soaking up all that delicious garlic-infused oil. * Pair it with a light salad for a complete and balanced meal. A simple arugula salad with lemon vinaigrette would be perfect. * Garnish with extra fresh basil and a generous grating of Parmesan cheese for an extra touch of elegance. * For a heartier meal, add grilled chicken or shrimp. Variations: * Creamy Basil Garlic Pasta: Stir in a splash of heavy cream or half-and-half at the end for a richer, more decadent sauce. * Lemon Basil Garlic Pasta: Add a squeeze of fresh lemon juice and some lemon zest for a bright, citrusy twist. * Spicy Basil Garlic Pasta: Add a pinch of red pepper flakes or a drizzle of chili oil for a kick of heat. * Basil Garlic Pasta with Shrimp: Sauté some shrimp with the garlic and basil for a protein-packed meal. * Basil Garlic Pasta with Chicken: Add grilled or pan-fried chicken for a heartier dish. I'm so confident that you'll love this Basil Garlic Pasta Prosciutto that I urge you to try it out as soon as possible. Don't be afraid to get creative and put your own spin on it. Cooking should be fun and experimental! Once you've made it, I'd absolutely love to hear about your experience. Did you make any modifications? What did you think of the flavor? Share your photos and comments – I'm eager to see your culinary creations and learn from your experiences. Let's start a conversation about this amazing dish and inspire others to try it too! Happy cooking! I hope this becomes a staple in your kitchen, just like it has in mine.