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>

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