While I was gone, Andrew and Jarrett entertained a family of five at our house complete with an amazing dinner that began with appetizers of bacon wrapped shrimp on the grill. When I returned home, Andrew was gone- off to Tennessee. When we finally met up again, I wanted to make a terrific (yet easy- coming off of vacation takes t-i-m-e) dinner for him.
I like to claim that my vacations are actually sabbaticals for keeping up with those guys so I was excited to watch my sister whip up the most amazing Italian dinner- without a recipe! -in a flash. I had to try it at home. It is a fantastic summer meal- ready in minutes and easy to do last minute.
His gift to me was to sing and play the guitar to Ho Hey by Lumineers. I’m smitten.
So someone should make this and someone else needs to serenade tonight.
You will need:
- 1 pound Angel Hair
- Salt and Freshly Ground Pepper
- 1 1/2 cups Tomatoes (quartered)
- 1 bunch Basil (torn)
- 1 lb fresh Mozzarella (cubed or buy the small fresh balls and cut in half)
- 2 oz. proscuitto sliced into thin strips
- 1/4 cup Breadcrumbs
- 1/3 cup Olive Oil
- 2 tablespoons Parsley (chopped)
- 1 tablespoon parmesan
- 4 garlic cloves (sliced)
Bring a pot of salted water to boil, then drop in pasta and cook al dente.
In your serving bowl, place the mozzarella, tomatoes, basil and prosciutto. Season with salt and pepper.
Then, in a fry pan, lightly sauté the garlic in 1/4 Cup of olive oil.
When the pasta is cooked, drain and add to the garlic/olive oil and toss to coat the pasta.
Add pasta to serving bowl and lightly mix the pasta with the mozarella, tomatoes, basil and prosciutto.
Sprinkle the breadcrumbs and parsley on top.
Ta Da! Ready to eat!
Serve with a fresh salad and bread.
(Recipe is based on Michael Symon’s Angel Hair Caprese)