Emmanuel's Pasta, Peas, Prosciutto, and Onion1 pound cellantani (corkscrew shaped pasta with lines) or, other lined pasta3 or 4 cloves garlic, chopped 1/2 onion, chopped 1/2 teaspoon crushed red pepper flakes 2 tablespoons (twice-around-the-pan in a slow stream) extra-virgin olive oil 1 (28-ounce) can diced tomatoes in juice 1 (8-ounce) can tomato sauce or tomato puree Salt and pepper 1/4 pound prosciutto di Parma, thinly sliced at deli counter, then cut into thin strips 1 cup (a couple of handfuls) frozen green peas 20 leaves fresh basil, shredded or torn, plus a few leaves to garnish 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. To Freeze: Freeze in freezer safe container. To Reheat: Cook pasta al dente. 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. |