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Linguini Marinara w/ Prosciutto
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This Recipe Makes Six Nice Portions
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Ingredients:
1 Pound Linguini, whole wheat or regular
1 Recipe Chunky Marinara Sauce
3 Ounces Prosciutto, sliced thin and well trimmed
6 Fresh Basil Leaves
Garnish:
1 Pinch Salt, Pepper, Crushed Red Pepper
1 Tbs. Grated Cheese, Parmesan or Romano
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Prosciutto is about the only meat product that you may want to get from the deli counter.
Everything else is just cheap protein filled with
salt water, fat, nitrates and preservatives.
Prosciutto is only two ingredients, pork and salt.
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Tear prosciutto and basil into small pieces.
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Bring a large pot of water to a rapid boil.
Add pasta; boil until it is cooked to your liking.
You can stir the pasta from time to time.
This linguini cooked for eight minutes.
Don't be afraid to pluck out a noodle from the water and chew on it to test for doneness.
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About draining:
As I mentioned once before, I am not comfortable with placing a colander into the sink and pouring the cooked pasta and water into it.
I can imagine all the germs and odors from the drain pipes rising up in the steam and coating the pasta in the strainer.
Yes the boiling water most likely kills the bacteria but I just can't be sure.
That is why I use a colander and a big bowl.
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Place the colander into the bowl.
Place the colander-bowl into the sink.
Pour the cooked pasta into the colander.
Lift the colander out of the water filled bowl.
Dump the water and place the colander back into the bowl to drain.
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Place the pasta pot back onto the stove.
Turn the heat down to low.
Add the marinara, basil and prosciutto.
Mix everything together.
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Add the steaming hot, well drained pasta to the pot.
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Use some long tongs to mix the pasta into the sauce.
Continue to cook and stir for about five minutes, allowing the noodles to absorb some of the flavor from the sauce.
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Place pasta into a serving bowl.
Add a pinch of salt, pepper & crushed red pepper.
Sprinkle with some freshly grated cheese.
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