Salsa Di Pomodori, Prosciutto, E Capperi (Italian Tomato Sauce) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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(Tomato Sauce with Prosciutto and Capers) from Cucina di Calabria. Serve with fresh or dried taglairini (1/4 inch noodles) When I make this I substitute crushed tomato for the chopped because my family likes a smoother tomato sauce. Either is fine. Ingredients:
3 tablespoons extra virgin olive oil |
1 medium onion, halved and thinly sliced |
2 garlic cloves, finely minced |
2 -3 ounces prosciutto, thinly sliced and coarsely chopped |
1 (28 ounce) can italian plum tomatoes, coarsely chopped |
4 tablespoons fresh basil, coarsely chopped and divided |
2 tablespoons capers |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan add olive oil over medium heat.
2. Add onion and saute for 3-4 minutes or until translucent.
3. Add garlic and chopped prosciutto.
4. Saute for 1-2 minutes or until garlic is light golden brown.
5. Lower heat, add tomatoes and 2 T. basil, and simmer uncovered for 25 minutes.
6. If the mixture seems too thick, add a little hot water.
7. Stir in the remaining basil, capers, salt and pepper.
8. Simmer for 2 minutes.
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