Macaroni with Prosciutto, Tomatoes, and Whole Garlic Cloves
Instructions:
A rougher, heartier version of Pasta with Pancetta and
Pecorino Not for the timid, but beloved by
many, including me
Salt
1/3 cup extra virgin olive oil or butter
10 cloves garlic, lightly crushed
1/2 cup prosciutto or other salted ham or slab bacon,
cut into cubes or strips
6 plum tomatoes, cored and roughly chopped,
or 11/2 cups chopped drained canned tomato
Freshly ground black pepper
1 pound cut pasta, like ziti or penne
1 cup roughly chopped fresh basil leaves
1 cup freshly grated pecorino Romano or Parmesan
cheese or a combination
MAKES: About 4 servings
TIME: About 30 minutes
- Bring a large pot of water to a boil and salt it. Put the oil, garlic, and prosciutto in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic is deep gold, nearly brown, all over, 10 to 15 minutes.
- Add the tomatoes, along with a sprinkling of salt and pepper; stir and cook while you cook the pasta. Spoon some of the pasta-cooking water into the sauce to thin it out a bit if it looks dry.
- Drain the pasta when tender but not mushy, reserving some of the cooking water. Toss the pasta with the sauce and most of the basil, along with the cheese, adding a little of the reserved water if necessary to thin the sauce. Taste and adjust the seasoning. Chop the remaining basil more finely, garnish the pasta with it, and serve.