Creamy Linguine with Prosciutto and Sun-Dried Tomatoes
Posted by Olivia on Wednesday, March 9th, 2011
This pasta reflects Italian cuisine at its best: simple, fast, and made with plentiful olive oil. Who could ask for anything more!
Even though we have a wide selection of robust olive oils that would work well for this dish, we decided to use our Basil Parmesan Dipping Oil. It’s already infused with rich flavors of basil, spice, and cheese—all the things this recipe craves. So in essence, this flavor-packed oil cuts out the need for using fresh basil or more spices, saving you on both time and cost.
Sweet sun-dried tomatoes, delectably savory prosciutto, and oh-so peppery arugula are a winning combo in this creamy linguine dish. And the cream sauce? Just a bit of Gorgonzola and cooking water from the pasta. We told you it was an easy one. You’re going to love this delicate spring linguine.
- 1 pound linguine
- ¼ cup Basil Parmesan Dipping Oil
- ½ cup sliced Vidalia onion
- 6 ounces prosciutto, sliced
- ½ cup sliced sun-dried tomatoes
- ½ cup crumbled feta or Gorgonzola cheese
- Sea salt and black pepper, to taste
- 1 (5-ounce) bag arugula leaves (about 4 cups packed)
- Bring a large pot of salted water to a boil over high heat; add pasta and cook until just al dente, about 10 minutes. Drain, reserving ½ cup cooking water; set aside.
- Heat oil in a large skillet over medium. Add onion and cook until softened, stirring occasionally, about 4 minutes. Add prosciutto and tomatoes; cook until lightly browned, stirring, occasionally, about 3 minutes.
- Add reserved pasta water and cheese to skillet; bring to a simmer over high and cook until thickened, stirring to make smooth. Add reserved pasta; toss gently to mix. Season amply with salt and pepper to taste. Stir in arugula leaves and cook until just wilted, about 1 minute. Serve immediately.