Spaghetti With Sun-Kissed Tomatoes, Ricotta and Crispy Prosciutto

Spaghetti With Sun-Kissed Tomatoes, Ricotta and Crispy Prosciutto

This is a taste of summer sunshine and the epitome of simple. Sungold, Early Girl or any small succulent tomato works splendidly with a generous dollop of fresh ricotta and a sheet of fried prosciutto. Swirl basil-infused oil around each plate if you happen to have some on hand. To make this dish vegetarian, top it with a few tablespoons of fried capers instead of the prosciutto.

Total Time: 30 minutes

Serves: 4


  • ¼ cup extra-virgin olive oil, plus more as needed
  • 3 cloves garlic
  • 3 ounces prosciutto, thinly sliced
  • 2 tablespoons unsalted butter
  • 15 ounces Sungold or Early Girl tomatoes, halved or quartered
  • 14 ounces dried spaghetti, spaghettini, bucatini or trenette
  • ½ teaspoon kosher salt
  • 1 cup loosely packed basil leaves
  • Freshly ground black pepper
  • ¾ cup whole-milk or smoked ricotta
  • Shaved Parmigiano-Reggiano for serving


  1. Line a plate with paper towels. In a large frying pan over low heat, warm ¼ cup oil and garlic until fragrant, 4 minutes.
  2. Increase heat to medium. Add 3 slices prosciutto to pan, and gently pan-fry 3 minutes, then flip and cook until crisp, about 1 minute more. Transfer prosciutto to prepared plate to drain, and repeat with remaining prosciutto, adding oil as needed. Discard garlic cloves.
  3. Reduce heat to low, add butter and tomatoes to pan, and stir to combine. Keep warm.
  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, according to package instructions. Use a large spider or tongs to transfer pasta into warm tomatoes.
  5. Add about ¼ cup pasta water to pan and toss well to coat. Add salt and ½ cup basil, then season generously with pepper.
  6. Serve pasta topped with dollops of ricotta, some shaved Parmigiano and crispy sheets of prosciutto. Finish with a splash of olive oil and remaining ½ cup basil.

Original WSJ Article