There is just something so perfectly Italian about Pasta Pomodoro. It’s not pretentious, yet it explodes with taste. It is one of our favorite pasta dishes, because it’s just so flavorful and is divine with some crusty bread and a glass of robust red wine. And it is really so easy to make. An ideal weeknight meat, or a wonderful ‘something special’ pasta dinner for guests, too. You can’t go wrong with Pasta Pomodoro!! 130% Loon Approved.
- 1/4 cup olive oil
- 8 cloves garlic thinly sliced
- 1 oz. prosciutto thinly sliced
- 7 fresh basil leaves chopped
- 1 bay leaf
- 2 tbsp flat-leaf parsley chopped
- 1/4 cup dry white wine
- 1 28 oz can whole tomatoes drained (San Marzano are good)
- Kosher salt and black pepper
- 12 oz spaghetti or bucatini
- In a large saute pan, heat the olive oil over medium-high heat.
- When hot, reduce the heat and add the garlic, and cook it, stirring, for about 2 minutes until it is golden brown, taking care to not let it burn.
- Add the prosciutto, basil, bay leaf and 1 tablespoon of the parsley and cook the mixture, stirring, for 1 minute.
- Raise the heat to high, add the wine, and cook it for about 30 seconds.
- Add the tomatoes and using a wooden spoon, break them apart as they cook.
- Bring the sauce to a boil, reduce the heat slightly, and simmer for 3 minutes, or until the liquid reduces by half.
- Season with salt and pepper.
- Meanwhile, in a large pot filled with boiling salted water, cook the pasta until is al dente, about 8 - 9 minutes. (Cooking time will vary depending on the type of pasta you use).
- Drain the pasta well and transfer to a bowl or platter.
- Bring the sauce to a boil and immediately ladle it over the pasta and serve the dish, garnish with the remaining tablespoon of parsley.