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Pasta With Prosciutto, Garlic And Basil
Ingredients
- 1/4 c. (60 ml) extra-virgin extra virgin olive oil
- 10 x - 15 cloves garlic, peeled and lightly crushed
- 1/2 c. (125 ml) minced prosciutto or possibly
- other salt-cured ham
- 6 x - 8 plum tomatoes, cored and minced
- Salt and freshly grnd pepper to taste
- 1 x - 1 1/2 lbs (450 - 675 g) cut pasta such as penne, ziti,
- or possibly rigatoni, cooked according to the package directions
- 1 c. (250 ml) coarsely minced fresh basil leaves
- Freshly grated Parmesan cheese for garnish
Directions
- Heat the oil in a pot large sufficient to hold the cooked pasta over moderate heat. Saute/fry the garlic and ham till the garlic is a deep golden. Add in the tomatoes, salt, and pepper and simmer covered for 15 min. Drain the pasta when it is tender but hard (al dente) and add in to the sauce. Add in the basil and toss the pasta in the sauce, adding a little of the pasta water if the sauce is too dry. Serve sprinkled with Parmesan cheese.
- Serves 4 to 6.
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