Summer Sauce Pasta – Sybaritica

This Summer Sauce Pasta finishes cooking Pasta with Prosciutto and then fresh, raw tomatoes and other herbs and aromatics are tossed in just before service.

• 2/3 cup diced fresh Tomatoes;
• 1/3 cup diced Roasted Red Pepper
• 2 small Scallions sliced;
• 2 Black Olives halved and sliced;
• 1 ½ tbsp. Capers;
• 2 tbsp. chopped Parsley;
• 1 pinch Salt;
• 1 – 2 tbsp. good quality Olive Oil.
• 1 cup fresh Basil leaves chop the larger ones;
• ¼ cup shredded Prosciutto;
• 3 tbsp. Butter;
• 1 tsp. coarsely ground Black Pepper;
• Two portions freshly cooked Spaghetti or other suitable pasta.

• Mix together the tomatoes, peppers, scallion, olives, capers and parsley along with the olive oil and salt. Allow this to sit and marinate for at least an hours or so.
• When you are ready, melt the butter in a deep pan over moderate heat and then add the garlic and prosciutto. Stir for a few seconds, then add the ground black pepper.
• Next, add the cooked pasta, stir to heat through and coat with butter and seasonings. Toss in the marinated mixture, stir for a minute or so, and then add the basil.
• When the basil leaves are wilted, stir everything together one last time and serve topped with a little grated Parmesan.