Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
This Pasta Pomodoro is Italian cuisine at it's best. Simple yet bold flavors bring the classic dish to life. Easy for a weeknight, but special enough for guests on the weekend. This is one of our all-time favorite pasta dishes.
- ¼ 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
- ¼ 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.
Calories: 487kcal | Carbohydrates: 66g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 55mg | Potassium: 249mg | Fiber: 3g | Sugar: 3g | Vitamin A: 252IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg