This pasta recipe is a perfect dish for the summer for two reasons. First, the sauce requires no cooking; you turn on the stove only to boil the pasta. Second, it takes advantage of the best seasonal ingredients: fragrant basil and juicy ripe tomatoes. With a garden salad and fresh Italian bread, it's an easy and delicious summer meal.
(serves 2)

3 oz. prosciutto (get the butcher to thinly slice)
1 c. of cherry tomatoes, sliced in half (or regular tomatoes, with seeds and pulp removed and loosely diced)
1-1/2 cups fresh basil leaves, loosely packed
1/2 box spaghetti (or other long pasta)
1/4 cup extra virgin olive oil
1 T. red wine vinegar
salt and pepper to taste

While waiting for your pasta water to boil, slice the cherry tomatoes in half and cut the basil and prosciutto into thin julienne strips. Both the prosciutto and basil can be prepared using the same method: Roll up the leaf (or prosciutto slice) lengthwise and slice across into tiny strips. These will unfurl into pretty julienne strips. Set aside.

When pasta water is at a rolling boil, add salt. (Don't underdo it or the pasta will be bland! We use close to 1 T.) Add pasta and cook until al dente.

Meanwhile, whisk oil, vinegar, and seasonings in a small bowl. Set aside.

When pasta is ready, drain then dump into a large bowl. Add all the other ingredients, mix lightly, and serve with your favorite Tuscan red wine. Dream of Italy and la dolce vita.

WINE SUGGESTIONS: To complement the acidity of the tomatoes and vinegar, a Chianti or Sangiovese-based Super Tuscan is buonissimo! Try a Chianti Classico from Fonterutoli for an excellent barrique style, or one from Volpaia for a more classic, elegant Chianti. Salute!

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