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.
I'm submitting this post to Kitchen Bootcamp: Pasta and Dumplings.
Wow, this looks great! I've been craving prosciutto for ages now, I think I'll have to just give in and buy some next time :)ReplyDelete
Oh, this looks tasty. Plus, I like the smaller portion!ReplyDelete
This plate of pasta looks so beautiful and refreshing after toying around for hours with our fusilli bolognese in a cone. Thanks for visiting :)ReplyDelete
Sara, this pasta dish with proscuitto looks so delicious! My kind of meal, and it's just a bonus that it smells so good! Thanks for sharing, and for stopping by my blog.ReplyDelete
Sara, your pasta look fabulous, so rich in flavor with lots of garlic and prosciutto. Beautifully done.ReplyDelete
Hope you are having a great week :-)
The weather this week is begging for a bowl of this. What kind of pasta is that?ReplyDelete
@ Kimberley - It's called campanelle, and I think it's just made by Barilla or one of the other major brands (at least the kind I bought). So cute, I love the shape! :)ReplyDelete
This recipe looks fabulous! Thanks so much for submitting it to my Kitchen Bootcamp challenge this month!ReplyDelete
I love pan roasting garlic cloves, but never would have thought to include them whole - sounds delicious! My husband and i will surely fight over those cloves (we're both garlic freaks).ReplyDelete