This is a variation ofWe really liked this dish and tried to make it again on one hot and humid weekend. We already had cooked thin Udon noodles and we had Campari tomato but we did not have prosciutto. My wife suggested we substitute smoked salmon.
Just to change the appearance, I garnished the top with a chiffonade of basil and strips of smoked salmon and freshly cracked black pepper.
I also added a bit of the Spanish olive oil we really like,
The sauce was prepared as I posted before. Instead of pasta, we used thin Japanese Udon noodle (this was “sanuki” udon 讃岐うどん). This combination worked well. The saltiness of prosciutto is probably a better combination but this variation is no slouch.