Recipe #5: Pasta Fresca with Posciutto, Peas and Tomatoes

When I first read this blog http://taste-for-adventure.tablespoon.com/2012/05/25/pasta-fresca-with-prosciutto-peas-and-tomatoes/ I found myself chuckling because I seriously thought the writer was exaggerating about how scrumptious and life altering this dish was. The level of difficulty was easy and I couldn't fathom at the time I would not only eat my own words but I would also eat a large bowl when I wasn't even hungry.

I'll be honest, I could not afford fresh pasta, a shallot, or grape tomatoes from the grocery store. I would have spent an additional $15.00 on this meal and I am not ashamed in the slightest that I used Kroger brand Wheat Spaghetti Pasta, a white onion, and a regular tomato. But I'll tell you what, this dish was still so tasty that I would pay twice or even thrice what I paid for the ingredients to eat this at a restaurant. But luckily, you and I will never have to and we can fool our friends and family that we are part Italian.

"Belle parole non pascon i gatti"

(You can use this phrase to impress those at your dinner party but if anyone google translates this I can't help you.)

Ingredients:

* 2 cups of Pasta (Fresh, if it is convenient)

* 1 White Onion

* 4 Large Cloves of Garlic

* 1 Large Tomato

* 1 cup of Peas

* 3 oz Package of Prosciutto

* 1/2 cup of Extra Virgin Olive Oil

* Sea Salt

* Pepper

Cooking Directions:

First, preheat your oven to 400 degrees Fahrenheit. 

Prepare your peas. I purchased the SteamFresh bag of peas and cooked them in the microwave by following the directions on the bag.

Next, bring a medium pot of water to a boil. As soon as the water is boiling place the pasta in the water and cook until tender. 

Drain all but a 1/4 cup of pasta water. Place the 1/4 cup of water aside for the time being.

While you are waiting for the pasta to cook, chop the onion and mince the garlic. Keep them separated from one another. 

Slice the tomato into 1/4 inch slices and place them on a cookie sheet. Drizzle 2 tablespoons of olive oil over the tomato slices and then flavor with sea salt and pepper. Place the pan in the oven for about 10 minutes. 

Heat a large frying pan over medium heat. Drizzle about 2 tbsps of Extra Virgin Olive Oil in the pan and let heat.

Place the onions in the pan and once they are soft and lightly golden in color place the minced garlic into the pan. 

While the garlic browns, chop the prosciutto pieces and then separate the pieces as much as possible so the meat does not bunch together while it cooks.

As soon as the garlic is golden brown, add the prosciutto and saute until the meat is lightly crispy.

Take the 1/4 cup of pasta water from earlier and pour into the pan. At this same time, add the cup of peas and the remainder of the olive oil. Bring to a boil and let simmer for a few minutes. 

When serving, place the pasta in the bowl, add the prosciutto, onion, garlic, and peas, and finally the baked slices of tomatoes over the top.

Buon appetito!