Emmanuel's Pasta, Peas, Prosciutto, And Onion
- 1 lb cellantani (corkscrew shaped pasta) (or possibly other lined pasta)
- 3 x garlic cloves - (to 4) minced
- 1/2 x onion minced
- 1/2 tsp crushed red pepper flakes
- 2 Tbsp. extra-virgin extra virgin olive oil (twice around pan in a slow stream)
- 1 can diced tomatoes in juice - (28 ounce)
- 1 can tomato sauce or possibly tomato puree - (8 ounce) Coarse salt to taste Freshly-grnd black pepper to taste
- 1/4 lb thinly-sliced deli prosciutto di Parma cut thin strips
- 1 c. frzn green peas
- 20 x fresh basil leaves shredded or possibly torn, plus a few leaves to garnish Grated peccorino Romano for passing
- Put a large pot of water on the stove over high heat for pasta. When water comes to a boil, add in salt to water and cook pasta to al dente, with a bite to it.
- In a large, deep skillet, preheated over moderate heat, cook garlic, onion, and crushed pepper in extra-virgin extra virgin olive oil for 3 to 4 min. Add in tomatoes and sauce or possibly puree to the pan. When tomatoes come to a bubble, reduce heat to simmer. Season sauce with salt and pepper.
- When pasta is cooked to al dente, drain well and set near stove. Sprinkle ribbons of sliced prosciutto and the green peas into the sauce. Stir to combine and heat peas through. Toss pasta with sauce and shredded basil. Keep turning pasta in sauce till basil wilts and pasta begins to absorb sauce, about 1 minute. Transfer pasta to a serving platter and garnish with a few whole basil leaves.
- Serve with salad and grated cheese, for passing.
- This recipe yields 6 servings.
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