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Farfalle with Crispy Prosciutto and Peas

Serves 4

12 oz farfalle
salt and pepper
2 Tbsp extra-virgin olive oil, plus extra for drizzling
6 oz thinly sliced prosciutto, cut into 1/2-inch pieces
1 onion, chopped
1/4 tsp red pepper flakes
3 garlic cloves, minced
1 (28-oz) can whole peeled tomatoes, drained and crushed by hand
1 1/2 cups frozen peas
2 oz Parmesan cheese, grated (1 cup)

1. Bring 4 quarts water to boil in large pot. Add pasta and 1 Tbsp salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.

2. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add prosciutto and cook until crispy, about 10 minutes. Using slotted spoon, transfer prosciutto to paper towel-lined plate. Return skillet to medium heat; to fat left in skillet, add onion, pepper flakes, 1/8 tsp salt and 1/2 tsp pepper. Cook until onion is softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until sauce is thickened, about 10 minutes.

3. Add peas, 3/4 cup Parmesan, sauce and 1/4 cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Serve, sprinkled with prosciutto and remaining 1/4 cup Parmesan and drizzled with extra oil.

Note: Brighten up this dish with the addition of fresh basil.

Serves 4 12 oz farfalle salt and pepper 2 Tbsp extra-virgin olive oil, plus extra for drizzling 6 oz thinly sliced prosciutto, cut into 1/2-inch pieces 1 onion, chopped 1/4 tsp red pepper flakes 3 garlic cloves, minced 1 (28-oz)...
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Gillian Gunson