1 Picture
Ingredients
- 2 tablespoons plus 2 teaspoons salt
- 4 tomatoes, peeled and cut into 1/2-inch dice
- 5 cloves garlic, sliced thin
- 1 1/2 ounces prosciutto, cut into 1/4" pieces
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon red chili flakes
- 1/4 cup chopped parsley
- 1 pound linguine
Details
Servings 4
Preparation
Step 1
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a large, non-reactive bowl, combine the tomatoes and the remaining 2 teaspoons of salt, stir gently with a wooden spoon, and set aside.
In a 12 to 14-inch saute pan, heat the olive oil over medium-low heat and add the garlic and pork. Cook it gently for 4 to 5 minutes, until it is translucent but not browned. Add tomatoes and their liquid and cook a bit.
Cook the linguine in the boiling water according to package instructions, until tender yet al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid. Toss the drained pasta into the pan with the garlic-pork mixture and the tomatoes and toss over high heat for 1 minute, adding enough of the reserved pasta water to bring the sauce to desired consistency. Add parsley and toss. Remove from heat and divide among 4 warmed pasta bowls, with a sprinkle of chilis.
Review this recipe