Italian recipes
Pasta with prosciutto and green peas in marinara sauce
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15 min
Serves 4
Italian
Ingredients
- For the Marinara sauce For the Marinara sauce
- 2 large fresh tomatoes, peeled and grated or 1 can of peeled tomatoes, chopped 2 large fresh tomatoes, peeled and grated or 1 can of peeled tomatoes, chopped
- 1 medium onion, chopped 1 medium onion, chopped
- 2-3 garlic cloves, mashed 2-3 garlic cloves, mashed
- 1/2 tsp crushed red pepper flakes or to taste 2.5 ml crushed red pepper flakes or to taste
- 3–4 tbsp olive oil 44–59 ml olive oil
- Salt and black pepper to taste Salt and black pepper to taste
- 6 slice prosciutto (chopped) 6 slice prosciutto (chopped)
- 2 cup frozen peas (you can use fresh ones if you like) 480 ml frozen peas (you can use fresh ones if you like)
- 9-10 fresh basil leaves, shredded 9-10 fresh basil leaves, shredded
- 1 lb penne (fusili or similar type of pasta) 455 g penne (fusili or similar type of pasta)
- Grated Parmesan cheese Grated Parmesan cheese
Method
Start cooking the pasta, al dente, according to instructions on the package.
To make the Marinara sauce, heat the olive oil in a saucepan over medium heat. Add the onion and cook for 3-4 minutes, until the onion is transluscent. Add the red pepper flakes and garlic and cook for 1-2 more minutes. Take care not to burn the garlic. Add the tomatoes, bring to a boil and simmer for 7-8 minutes. Add the frozen of fresh peas and cook on low heat for 2-3 minutes or as needed, until the peas cook through. Taste and season with salt and pepper, to taste.
When the pasta is ready, drain and pour into the saucepan. If the saucepan is too small to hold the pasta, return the pasta to the cooking pot and pour over the sauce. Add the prosciutto and shredded basil and toss until all ingredients are well blended and the prosciutto and basil are heated through.
Serve in individual dishes, drizzle some more olive oil and top with grated Parmesan cheese.
To make the Marinara sauce, heat the olive oil in a saucepan over medium heat. Add the onion and cook for 3-4 minutes, until the onion is transluscent. Add the red pepper flakes and garlic and cook for 1-2 more minutes. Take care not to burn the garlic. Add the tomatoes, bring to a boil and simmer for 7-8 minutes. Add the frozen of fresh peas and cook on low heat for 2-3 minutes or as needed, until the peas cook through. Taste and season with salt and pepper, to taste.
When the pasta is ready, drain and pour into the saucepan. If the saucepan is too small to hold the pasta, return the pasta to the cooking pot and pour over the sauce. Add the prosciutto and shredded basil and toss until all ingredients are well blended and the prosciutto and basil are heated through.
Serve in individual dishes, drizzle some more olive oil and top with grated Parmesan cheese.
Cook's notes
If you cannot find prosciutto you can use ham instead. The taste is not exactly the same but it is a good alternative.
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