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Pasta Nola


From the book HERBS by Emily Tolley

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  • 1/4 cup of olive oil
  • 1 pd onions, julienned
  • 3 pds of tomatoes, peeled, seeded and diced
  • 1 1/2 pds prosciutto, julienned (optional)
  • 8 cloves of garlic, crushed
  • 3 cups of heavy cream
  • 4 Tbls chopped fresh basil
  • 3 1/2 pds fresh egg fettuccine
  • Fresh ground pepper


Servings 8


Step 1

In skillet, heat oil and saute onions and tomatoes until onion is soft and translucent. Add the prosciutto and garlic and saute lightly 3 minutes. Add the cream and the chopped herbs and simmer 30 minutes. Pour sauce over precooked pasta. Garnish with basil leaves and lots of freshly ground pepper.


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