Ingredients with Measurements:
- 1 pound casoretta pasta
- 4 ounces prosciutto, thinly sliced
- 2 cups arugula
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the casoretta pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the prosciutto to the skillet and cook for 2-3 minutes until crispy.
4. Drain the cooked pasta in a colander and add it to the skillet with the prosciutto and garlic. Toss to combine.
5. Add the arugula to the skillet and toss until it wilts slightly.
6. Remove the skillet from the heat and add the grated Parmesan cheese. Toss to combine.
7. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Serve hot
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 23g
- Carbohydrates: 63g
- Protein: 23g
- Fiber: 3g
Substitutions for ingredients:
- Casoretta pasta can be substituted with any short pasta such as penne or fusilli.
- Prosciutto can be substituted with bacon or pancetta.
- Arugula can be substituted with spinach or kale.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cherry tomatoes or sun-dried tomatoes for extra flavor.
- Use different types of cheese such as Gorgonzola or goat cheese.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Reserve some pasta water to add to the skillet if the pasta seems dry.
- Make sure to cook the pasta al dente to avoid it becoming mushy.
- Use a good quality olive oil for best results.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat with a splash of water or olive oil until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter for sharing.
Garnishes:
- Garnish with extra Parmesan cheese and freshly chopped parsley.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the pasta seems dry, add a splash of pasta water or olive oil to the skillet.
Food safety advice:
- Make sure to cook the pasta and prosciutto to the recommended temperature to avoid any foodborne illnesses.
Food history:
- Casoretta pasta is a type of short pasta that originates from Italy.
Flavor profiles:
- The dish has a salty and savory flavor from the prosciutto and Parmesan cheese, with a slight bitterness from the arugula.
Serving suggestions:
- Serve as a main course for a quick and easy weeknight dinner.
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Region: Italian