Curtis Stone’s Quick Burst Cherry Tomato Sauce

by Rachael Ray Show Staff 9:00 AM, September 5, 2016

Aired September 5, 2016

Serves 4-6

1 pound linguine
2 to 3 tablespoons extra virgin olive oil
1 yellow onion, diced
1 pint cherry tomatoes
2 to 3 tablespoons fresh basil, chopped
5 to 6 slices prosciutto, crisped under the broiler or in a skillet and chopped


Bring a large pot of water to a boil. Liberally salt the water and cook linguine to al dente.

Heat olive oil in a large skillet over medium-high heat. Add onions and cook until soft, about 2-3 minutes. Add tomatoes and toss to combine. Cook for 2-3 minutes or until tomatoes are soft and charred. Add basil and cook until flavors are combined, about 3-4 minutes.

Toss hot linguine with sauce and top with crispy prosciutto.