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Ingredients
3 cloves garlic, minced
1 medium-size onion, minced
2 tablespoons olive oil
¼ pound prosciutto, sliced thin and cut into strips
5 pounds fresh plum tomatoes, cored and peeled, or canned Italian tomatoes
1 cup fresh basil leaves, chopped
¾ cup Italian parsley leaves, chopped
1 cup dry white wine
¼ teaspoon dried red pepper flakes
Salt and freshly ground black pepper to taste
2 tablespoons butter
Nutritional analysis per serving
30 grams carbs; 20 milligrams cholesterol; 256 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 9 grams fiber; 1709 milligrams sodium; 11 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In large pot over medium heat, soften garlic and onion in olive oil until onion is translucent. Add prosciutto and cook five minutes. Use hands or fork to break up tomatoes and add; if using canned, also add juice. Simmer uncovered 30 minutes.
- Step 2
Add basil, parsley, wine and pepper flakes, season with salt and pepper, and simmer one hour. Remove sauce from heat. Whisk in butter.
Private Notes
Comments
This is my favorite sauce for linguini or tagliatelle. I cook it just as written; obviously it takes longer than 15 minutes.