Fettuccine with Tomatoes, Basil and Prosciutto

In this sauce, the tomatoes are quickly cooked so that they remain chunky, light and fresh tasting. The basil and proscuitto add layers of flavor to the dish.

Ingredients

2 tablespoons olive oil

2 garlic cloves, minced

2 pounds ripe plum tomatoes, coarsely chopped

2 tablespoons balsamic vinegar

2 tablespoons GOLDEN BLOSSOM HONEY

1 cup fresh basil, sliced

4 ounces sliced prosciutto, cut into strips

4 fresh basil leaves, if desired

1 pound fettuccine, cooked according to package directions

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.

Directions

Heat oil in a large skillet. Add garlic and sauté, 1 minute. Add tomatoes, vinegar and honey. Simmer 5-7 minutes. Remove from heat. Stir in sliced basil and proscuitto.
To serve, divide pasta into 4 servings. Top with sauce. Garnish each with a fresh basil leaf.
Serves: 4

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