SPAGHETTI WITH FRESH ARUGOLA AND PROSCIUTTO

479 Views
 
MASTERY Level
30 min
480 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

11.05 oz Barilla Spaghetti

1/3 cup Extra Virgin Olive oil

1 Shallot

1 cup Prosciutto di Parma

2 cups, packed arugola

2 pints, fresh cherry tomatoes halved

sea salt, black pepper t.t.

Preparation

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.

Eggs free First courses Long Semolina
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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