Nonna Lydia Palermo’s Thin Spaghetti with Prosciutto, Spinach, and Raisins

Name: Nonna Lydia Palermo’s Thin Spaghetti with Prosciutto, Spinach, and Raisins (Spaghettini con Prosciutto e Spinaci)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: Salt, to taste; 3 tablespoons (45 ml) extra-virgin olive oil; 3 cloves garlic, sliced; 4 ounces (113 g) prosciutto, cut into ¼-inch (6 mm) dice; 16 ounces (454 g) dried thin spaghetti; ½ cup (75 g) golden raisins; ½ cup (68 g) pinoli (pine nuts); ½ cup (68 g) pinoli (pine nuts); 5 ounces (140 g) fresh baby spinach; Grated Pecorino Romano cheese, for serving

Spaghettini con Prosciutto e Spinaci

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
30 min

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

This is Nonna Lydia’s go-to pasta when she needs to feed a big group in a hurry, while still keeping things effortlessly chic (just like her). The simple savory and sweet flavors seamlessly blend together and make for an elegant presentation for any celebration, Italian-style!

Ingredients

Salt, to taste
3 tablespoons (45 ml) extra-virgin olive oil
3

Europe
Italy
Pasta
Feast of Saint Joseph

Method

Bring a medium stockpot of generously salted water to a boil.
Heat the olive oil in a large skillet over medium heat. Add the garlic. Cook for 1 minute, until golden.
Add the prosciutto to the pan. Cook and stir for 2 to 3 minutes, stirring frequently with a wooden spoon.
Drop the pasta into the boiling water and cook until al dente.