Spaghettini with Prosciutto

Spaghettini with Prosciutto
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1 lb
    (454 g)


  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 3

    garlic cloves, minced

  • 6

    plum tomatoes, seeded and diced

  • 12

    slices of prosciutto, cut into strips

  • 1/4 cup
    (60 mL)

    chopped fresh basil

  • Salt and pepper to taste

  • 3 Tbsp.
    (45 mL)

    toasted pine nuts, optional


In a pot, cook pasta according to package instructions; set aside.

In the same pot, heat oil and cook garlic and tomatoes for 3-4 min. Stir in pasta.

Add prosciutto, basil, salt and pepper, mixing everything thoroughly.

Divide pasta among 4 plates and sprinkle with pine nuts, if you wish.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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