Pasta With Prosciutto and Whole Cloves of Garlic (Maccheroni alla San Giovanniello) (adapted from Mark Bittman via recipes bite me)
2 T oil
5 cloves garlic, peeled and lightly crushed
1/2 cup prosciutto, cut into strips
1 scant cup canned crushed tomatoes
Salt and freshly ground black pepper to taste
1/2 pound pasta
1/4 cup roughly chopped fresh basil leaves
1/2 cup freshly grated Pecorino Romano cheese
1. Bring a large pot of water to a boil.
2. Heat the oil in a non-stick skillet over medium-low heat. Add the garlic and prosciutto, and cook slowly, stirring occasionally, until the garlic becomes soft and deep golden, 10-15 minutes.
3. Salt the boiling water and add the pasta. While the pasta cooks, add the tomatoes to the prosciutto and garlic and season with salt and pepper. Simmer, stirring occasionally.4. Once the pasta is almost al dente, drain and return to the pot, reserving some of the pasta water. Add the sauce to the pasta along with the basil and cheese. Toss over medium heat until everything is nicely combined and the cheese is mostly melted. Add some pasta water if things seem dry. Serve right away.
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