Caprese Pasta with Crispy Prosciutto

Anastasia Keramidas for

by | Updated: June 23rd, 2021

Many people fall hard when they first try an Italian caprese salad. With four simple ingredients that seem made for each other, it has a light, uncomplicated charm. This recipe adds a warm twist to that classic mix. Mozzarella, tomato, basil and olive oil meet in a bowl of pasta with loads of fresh herbs and the crunch of crisped prosciutto. It’s a slightly bolder (but just as bright!) way to bring this favorite taste of Capri to your kitchen.Prosciutto Caprese Pasta in White Bowls |

Prosciutto Caprese Pasta in White Bowls |
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Caprese Pasta with Crispy Prosciutto

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 734 kcal
Author Anastasia Midas


  • 6 oz. egg fettuccine or preferred pasta
  • 1/2 cup extra-virgin olive oil
  • 2 pints cherry or grape tomatoes
  • ½ tsp. fine sea salt
  • 8 oz. mozzarella pearls
  • 5 Tbsp. or more finely chopped fresh basil
  • ½ cup finely chopped fresh parsley
  • 2 Tbsp. finely chopped fresh oregano
  • 3 garlic cloves, crushed and thinly sliced
  • Pinch red pepper flakes
  • 8 pieces thinly sliced prosciutto
  • 1 stalk green onion thinly sliced
  • 2 tsp. balsamic vinegar or lemon juice


  1. Preheat oven to 400 degrees F.
  2. Cook pasta according to package directions; reserve 4 Tbsp. pasta water for use later.
  3. On baking sheet, spread out tomatoes and drizzle with olive oil; sprinkle on salt.
  4. On wire baking rack, lay prosciutto flat. Place rack directly on top of baking sheet with tomatoes so juices will drip down.
  5. Place baking sheet and rack into oven. Remove prosciutto after 3-4 minutes, once crispy. Return tomatoes and bake until skins burst, around 25 minutes.
  6. Crumble prosciutto and set aside.
  7. In large skillet or Dutch oven over medium heat, heat olive oil; add parsley, oregano, red pepper flakes and garlic; cook until fragrant, around 5 minutes. Remove from heat and let cool slightly.
  8. Add mozzarella, pasta water and pasta. Mix while still warm so cheese melts slightly.
  9. Add tomatoes to pasta mixture and gently toss to combine. Let mixture cool for a few minutes.
  10. Stir in basil and drizzle with vinegar or lemon juice.
  11. Serve topped with crumbled prosciutto and green onion.

Optional toppings: hot honey drizzle, fried shallots, additional herbs

Note: Refrigerate up to 4 days.

Recipe Notes

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Nutrition Facts
Caprese Pasta with Crispy Prosciutto
Amount Per Serving
Calories 734 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 9g45%
Trans Fat 1g
Cholesterol 57mg19%
Sodium 310mg13%
Potassium 842mg24%
Carbohydrates 76g25%
Fiber 10g40%
Sugar 32g36%
Protein 21g42%
Vitamin A 1941IU39%
Vitamin C 31mg38%
Calcium 417mg42%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.