This is without a shadow of a doubt, my go-to pasta recipe to make at home. Fellas (and gals), if you want to show off your cooking chops on a date, this is the recipe to use. For the time that it would take you to open up a store-bought can of sauce and warm it up, you could make this homemade sauce, largely using ingredients you probably have in your kitchen. Bonus points that the booze used in this recipe pairs well to accompany your meal.

The recipe I adapted from Jen Laceda of the food blog, Tartine and Apron Strings. In her recipe, which she calls Prosciutto, Tomato, and Olive Spaghetti (see photos from recipe below), she draws on the inspiration of Northern Italy, where many of the ingredients she used, such as prosciutto and Parmesan cheese, hail from. A couple of the most important ingredients she used, black olives and fresh tomatoes, I adjusted. Olives I simply don’t like (crazy, I know), and I prefer sun-dried tomatoes to fresh tomatoes in many pastas and salads. The sun-dried tomatoes give it some tang, so if that’s not your cup of tea, then you may want to stick with simply fresh diced tomatoes.

Tomato, olive, and prosciutto spaghetti

The recipe is pretty straightforward. For the white wine, however, I recommend making sure it’s a dry white wine (not sweet or oaky). I prefer Sauvignon Blanc though I’ve also used Pinot Grigio, in part because they are among my favorite varietals, and I can then enjoy a class of it with my meal. The prosciutto really makes the recipe, though I imagine pancetta would be a suitable substitute as well.

Spaghetti with White Wine Sauce

Leave your comments about how it turns out and any modifications you made.