Penne
Filetto di Pomodoro
6
tblsp of olive oil
1 medium onion, chopped
1/3 of a pound prosciutto, chopped
1 35 oz can of imported Italian tomatoes
2 basil leaves, chopped
1 pound of penne pasta
salt & pepper to taste
Serves 4
1. Heat olive oil in large skillet over medium
heat. Add onion and prosciutto, cook until onion
is translucent and prosciuto is brown.
2.
Crush tomatoes and add with juices to onion and
prosciutto mixture. Add basil, salt & pepper
to taste and a little water.
3.
Cook 15 to 20 minutes.
4.
While the sauce is cooking, bring a large pot
of water to a boil. Add 1 tablespoon of salt and
the penne. Cook uncovered over high heat until
al dente.
5.
Drain pasta, put back in pot add some of the sauce
to the pot and mix it up. Dish out pasta spooning
remaining sauce over top.
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ITALIAN FOOD ZONE