Pasta…15 minutes to heaven

by Mommy Cooks on May 12, 2010 · 0 comments

Monday night, home at 6:30 from kid’s activities, tired and hungry.   Cooking…ughhh…but once I start it is a form of meditation…the stresses of the day fall away as I immerse into a rampage of quick cooking, savouring the smells and colours of the foods going into the night’s meal. 

Thrifty’s had tomatoes on sale last week and I still had about 8lb left of tomatoes on the vine to use up – I love having fresh tomato sauce on pasta…yum…feels like summer.  I also had some proscuitto that needed to be used.  And so a new dish was born and funny I think it’s a keeper – never put prosciutto in my pasta sauce before but boy was it great.

First, start your pasta water. In a deep skillet, stream about a Tbsp of EVOO, add 1/4 c. finely chopped red onion, while it softens chop 6-8 thin slices prosciutto, add to the onions along with 2 cloves minced garlic, while the mixture softens add 2 t. dry basil, 1/4 t. oregano, and generous amount of fresh ground pepper along with a dash of sea salt. Cut up 6-8 tomatoes add to the mixture and cook for about 10 minutes. Meanwhile cook a pound of whole wheat penne, remember to season the water before you add the noodles. Once your pasta is done steal a 1/2c. pasta water and add to the simmering sauce. Toss the pasta with 1t. butter, 1/2 t. seasoning salt, 1/2c. fresh ground parmesan. Once mixed add juice from the sauce to coat the pasta.  Add 1/4c. fresh chopped parsley into the sauce just before serving. To serve top noodles with sauce, more freshly grated parm and remaining parsley. Sit and enjoy!

Ingredient list below for quick reference:


1/4 c. finely chopped red onion

6-8 thin slices proscuitto

2 cloves minced garlic

2 t. dry basil

1/4 t. oregano

6-8 tomatoes

1t. butter

1/2 t. seasoning salt

1/2c. fresh ground parmesan plus a bit for serving

1/4c. fresh chopped parsley plus a bit for serving

1 lb.whole wheat penne

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