Author Notes
We love cooking Italian cuisine.This dish is fun to prepare because instead of pouring the sauce over the pasta, we put the cooked and drained pasta into the pan with the sauce and stir it around until it is well covered. This can be done with many pasta dishes and makes them quick and easy to prepare. This sauce actually takes less cooking time than the pasta! In any event this dish is delicious and very colorful. —Tom and Anita Morgan
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Ingredients
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6-8 ounces
spaghetti (depending on how hungry you are)
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3-4 tablespoons
olive oil, extra virgin if available
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1/2
basket plum tomatoes left whole
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4
large cloves garlic, sliced thin
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3 ounces
prosciutto, sliced into thin strips
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3
green onions, cut into ½” pieces
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1 pinch
red pepper flakes
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Salt and freshly ground black pepper to taste
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Parmesan cheese
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Basil sprigs or parsley for garnish
Directions
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Cook the spaghetti in salted and oiled water until al dente, about 10 minutes.
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In a 10” stainless steel pan, heat the oil over low heat. Add the green onions and garlic and cook for 2 minutes.
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Add the prosciutto and cook another 2 minutes.
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Add the whole plum tomatoes, garlic and red pepper flakes and cook covered for another 2 minutes. Turn off the heat and leave covered.
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When the spaghetti is done, drain and dry then add the spaghetti to the pan. Stir until the spaghetti is coated with the oil and everything is mixed together.
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Place the spaghetti and sauce onto warmed plates. Garnish with basil sprigs or pieces. Serve with Parmesan cheese and salt and pepper.
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