Midnight Pasta with Prosciutto Print Email

The sauté can be prepared several hours ahead and tossed with the remaining ingredients just before serving.

4 tablespoons extra-virgin olive oil or unsalted butter
2 large garlic cloves, halved
1 large onion, minced
3 tablespoons minced fresh flat-leaf parsley
4 to 5 ounces prosciutto di Parma or Iowa's La Quercia or good-quality salami, thin sliced and cut into thin strips
1 pound freshly cooked tagliatelle or fettuccine pasta, well drained
1 tablespoon unsalted butter
3 to 4 good-tasting ripe tomatoes (about 2 pounds), diced, or 1 28-ounce can whole tomatoes and a little of their liquid
Salt and freshly ground black pepper
1-1/2 cups freshly grated Parmigiano-Reggiano cheese

In a 12-inch sauté pan, heat the oil over medium heat. Add the garlic and cook, pressing it down in the oil, for 1 minute, or until slightly softened and pale golden. Do not burn. Pull the garlic from the pan and keep it handy.

Add the onion and parsley to the pan, cover, and cook over low heat for about 15 minutes, or until the onion is soft and clear. At this point the pan could be set aside off the heat until shortly before serving.

When ready to eat, return the pan to the stove and raise the heat to medium. Stir in one fourth of the prosciutto and cook for about 2 minutes. The onion should just start to color. Add the reserved garlic and toss in the cooked pasta, butter, and tomatoes and the rest of the prosciutto. Toss over medium heat to thoroughly combine. Add salt and pepper to taste.

Turn the pasta into a serving bowl. Pass the cheese separately, but be certain to use it, as it is the final seasoning of the dish.

Serves 4 as a main dish and 6 as a first course
10 minutes prep time; 20 minutes stove time

From The Splendid Table's® How to Eat Weekends: New Recipes, Stories & Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift

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