The “accent” of this otherwise very simple dish is the roasted prosciutto on the top. I had a few leftovers slices of prosciutto in the fridge and I thought that it could be a nice addition as a decoration and also to create an interesting contrast of flavours, the intense salty taste of the prosciutto vs. the mild sweet of the spinach and pineseeds. It is also very pleasant the contrast of consistencies of the crisp prosciutto with the smooth spaghetti.
200 gr. spaghetti or linguine
200 gr. pearl or cherry tomatoes
two handfuls baby spinach
fresh basil, a small bunch
extra-virgin olive oil, three spoonfuls
cloves of garlic
two spoonfuls pine-seeds
Bring the water to a boil in a pot. Meanwhile heat the olive oil in a large saucepan and add the cloves of garlic. Cook over low-medium heat until the garlic turns to a gold color and remove it from the oil. Add the pineseeds and toss for few seconds, add tomatoes, some cut in halves some whole, add salt and let it cook to a medium heat for few minutes. In case the sauce is too dry, add a little water. Turn off heat and add spinach, adjust with salt and sprinkle with black pepper if you like. Once pasta is cooked, drain it and pour it onto the sauce. Add the fresh basil now and stir gently.
Serve with a dry white. Very nice.