This is an easy and tasty weeknight dinner and a great use for leftover proteins.
Servings: 2
1/2 Pound Spaghetti
1/2 Onion, sliced thin
6 Cloves Garlic, sliced thin
1-2 Chilis, sliced thin
1 Handful Cherry or Grape Tomatoes, cut in half or diced
1 Handful Basil Leaves
1/4 Cup Feta Cheese, crumbled
1/4 Cup Chopped Oil-cured Olives
1/2-1 Cup Diced Leftover Protein, pork, chicken, etc.
2 Cups Water
2 Tablespoons Olive Oil
1 Tablespoon Balsamic Vinegar
Salt + Pepper
3 Slices Prosciutto
Parmesan Cheese
- Place the spaghetti through the middle of a heavy based large pan. Make sure it sits flat, if not then just snap it in half.
- Add the onion, garlic, chili and tomatoes to the pan with the pasta.
- Add the basil, keeping a few leaves for plating later on. Add the feta, olives and protein.
- Pour the water into the pan along with the oil and balsamic and salt and pepper.
- Heat over medium heat for 10-15 minutes stirring occasionally until the pasta is completely cooked and the sauce has thickened.
- Cook proscuitto in the microwave between pieces of paper towels at 1 minute intervals until crisp, let cool a little and crumble.
- Serve immediately in two bowls topped with parmesan cheese, crumbled proscuitto and basil.
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