In the Kitchen: Pasta with Proscuitto and Basil

I’ve probably spelled proscuitto wrong. Anyway. It’s summer, I’m tired. What to do for dinner? This:

Julienned some proscuitto. Chopped a handful of basil. Cut up some tiny tomatoes. Grated some parmesan cheese.

Put on a pot of water to boil for the pasta. (I used the long fusilli stuff, the name of which escapes me.) When the water had boiled, I added the pasta.

As it cooked, I heated some olive oil in another pan. When the oil was medium hot, I added the proscuitto and cooked it until crisp. Took it from the pan and let it drain slightly on a paper towel. (I know: shameful to use a paper towel. I don’t do it often).

When the pasta was cooked, I tonged it into the pan with the olive oil and tossed it gently. Added the meat, tossed gently again. Added the tomatoes and basil. Tossed again. Added the cheese. Another light toss.

Into two bowls. Put those on the table along with a bowl of cantelope and one of cherries. Poured the wine. Relished the moment.

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