SPAGHETTI WITH FRESH ARUGOLA AND PROSCIUTTO
11.05 oz Barilla Spaghetti
1/3 cup Extra Virgin Olive oil
1 cup Prosciutto di Parma
2 cups, packed arugola
2 pints, fresh cherry tomatoes halved
sea salt, black pepper t.t.
Sweat the shallots with the olive oil. Add the prosciutto cut in very thin julienne and the tomatoes.
Sautee for three minutes over high heat.
Meanwhile cook pasta according to the directions.
Drain the pasta, toss with the sauce and the arugula.
Serve finishing with black pepper freshly ground.