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PENNE FILETTO DI POMODORO




List of Ingredients



• 1 MEDIUM ONION
  
• 1/3 POUND OF PROSCUITTO
  
• 35 OUNCE CAN OF IMPORTED ITALIAN TOMATOES
  
• 2 BASIL LEAVES CHOPPEDD
  
• 6 TABLESPOONS OF OLIVE OIL
  
• 1 POUND PENNE PASTA
  
• SALT AND PEPPER TO TASTE
  






Instructions



1. CHOP UP ONIONS AND PROSCUITTO.
   
2. HEAT OLIVE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD ONION AND PROSCUITTO, COOK UNTIL ONION IS TRANSLUCENT AND PROSCUITO IS BROWNED.
   
3. CRUSH TOMATOES AND ADD WITH JUICES TO ONION AND PROSCUITTO MIXTURE. ADD BASIL, SALT AND PEPPER TO TASTE AND A LITTLE WATER.
   
4. COOK 15 TO 20 MINUTES.
   
5. COOK THE PENNE PASTA WITH SALT UNTIL AL DENTE. DRAIN PASTA, RETURN TO POT AND ADD SOME OF THE SAUCE TO THE POT AND MIX WELL. SERVE PASTA WITH REMAINING SAUCE OVER TOP.
   
6. SERVES 4
   SOURCE: THE ITALIAN CHEF
   
7. SPRINKLE WITH SOME GRATED PARMESAN CHEESE.