Pure and Simple Recipe of the Day: Fettucine with Prosciutto and Cherry Tomatoes

Taste explosion.

Ingredients

• 110g unsalted butter
• 280g cherry tomatoes, halved
• 6 slices prosciutto, sliced slightly thicker than paper thin
• 450g fettuccine
• About 120g freshly grated Parmesan cheese

Instructions

• Bring a large pot of water to the boil. For 4 litres of water, add 1 level tablespoon table salt. Salting the water adequately is imperative as this flavours the pasta.
• Slice the prosciutto crosswise into strips about 1cm wide. Spread out the strips if they are sticking together.
• Heat half the butter in a medium sized frying pan. Add the tomatoes and allow to soften for a few minutes.
• Add the prosciutto and cook for another couple of minutes.
• Add the pasta to the boiling water and cook until al dente. Drain, reserving the pasta water and return the pasta to the pot.
• Add the remaining butter and toss with the pasta. Pour the prosciutto and tomato mixture into the pot, add half of the grated parmesan and toss all together, adding a good dash of pasta water to loosen the sauce.
• Taste and add extra parmesan to heighten the flavour. Serve immediately sprinkled with extra parmesan.
• Serves 4

Recipe courtesy of Lynda Booth’s Dublin Cookery School

While you're here, check out the latest episode of SportsJOE live, where we had Kenny Egan, Eric Donovan, Stephen Ferris and Gavin Cummiskey!