Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Cellantani (corkscrew shaped pasta)

  2. 3 Garlic cloves - (to 4) - chopped

  3. 1/2 Onion - chopped

  4. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes

  5. 2 tablespoons 30ml Extra-virgin olive oil

  6. 1 Diced tomatoes in juice - (28 oz)

  7. 1 Tomato sauce or tomato puree - (8 oz) Coarse salt - to taste Freshly-ground black pepper - to taste

  8. 1/4 lb 113g / 4oz Thinly-sliced deli prosciutto di Parma - cut thin strips

  9. 1 cup 237ml Frozen green peas

  10. 20 Fresh basil leaves - shredded or torn, Plus a few leaves to garnish Grated peccorino Romano - for passing

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put a large pot of water on the stove over high heat for pasta. When water comes to a boil, add salt to water and cook pasta to al dente, with a bite to it. In a large, deep skillet, preheated over moderate heat, cook garlic, onion, and crushed pepper in extra-virgin olive oil for 3 to 4 minutes. Add tomatoes and sauce or puree to the pan. When tomatoes come to a bubble, reduce heat to simmer. Season sauce with salt and pepper. When pasta is cooked to al dente, drain well and set near stove. Sprinkle ribbons of sliced prosciutto and the green peas into the sauce. Stir to combine and heat peas through. Toss pasta with sauce and shredded basil. Keep turning pasta in sauce until basil wilts and pasta begins to absorb sauce, about 1 minute. Transfer pasta to a serving platter and garnish with a few whole basil leaves. Serve with salad and grated cheese, for passing. This recipe yields 6 servings.


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