Fresh Italian Patsa

Ingredients

• 1 teaspoon Kosher salt (for tomatoes)

• 2 tablespoons salt (for pasta water)

• 1 pound spaghetti pasta gluten free

• 2 pints cherry tomatoes

• 125 g of proscuitto

• 1 teaspoon freshly ground pepper

• 2 tablespoons olive oil (plus more to finish)

• 2 cloves garlic, peeled and smashed

• ½ cup pitted Kalamata olives

• Green onion

• Pinch of red pepper flakes (or to taste)

• 1 cup fresh basil leaves, torn

• 1 cup fresh italian parsley

• ½ cup shaved parmesan cheese

Classic Italian dish

Instructions

1. Bring a large pot of water to a boil and add 2 tablespoons of salt.​

2. Cook the pasta according to package directions until al dente, reserving ½ cup of pasta water before draining.​

3. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.

4. Add smashed garlic and sauté until fragrant but not browned, about 1 minute.​

5. Add cherry tomatoes and 1 teaspoon coarse salt. Cook until the tomatoes soften and begin to burst, about 10 minutes. Gently mash with the back of a spoon for a chunky sauce.​

6. Add fine chopped proscuitto and shopped green onion

7. Add the Kalamata olives, a pinch of red pepper flakes, and freshly ground pepper. Cook for another 2 minutes.

8. Remove the skillet from heat. Add the drained spaghetti to the pan, along with torn basil and iatlian parsley, reserved pasta water. Toss well to combine, finishing with more olive oil if desired.​

9. Serve topped with shaved parmesan cheese and extra basil.

This recipe creates a summery, vibrant pasta dish with fresh cherry tomatoes and classic Italian flavors.​
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