Gallucci's :: Recipes

Penne Filetto di Pomodoro
( YIELD: 4 )

I N G R E D I E N T S

Olive oil 6 tblsp

Medium onion - chopped 1

Prosciutto One third of a pound

Imported Italian tomatoes- 35 oz can 1

Basil leaves- chopped 2

Dececco penne pasta 1 pound

Salt - pepper To taste

1 Heat olive oil in large skillet over medium heat. Add onion and prosciutto- cook until onion is translucent and prosciuto is brown.

2 Crush tomatoes and add with juices to onion and prosciutto mixture. Add basil- salt - pepper to taste and a little water.

3 Cook 15 to 20 minutes- until sauce thickens.

4 While the sauce is cooking- bring a large pot of water to a boil. Add 1 tablespoon of salt and the penne. Cook uncovered over high heat until al dente.

5 Drain pasta- put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top.

I N G R E D I E N T S
Olive oil	6 tblsp
Medium onion - chopped	1
Prosciutto	One third of a pound
Imported Italian tomatoes- 35 oz can	1
Basil leaves- chopped	2
Dececco penne pasta	1 pound
Salt - pepper	To taste

1	Heat olive oil in large skillet over medium heat. Add onion and prosciutto- cook until onion is translucent and prosciuto is brown.
2	Crush tomatoes and add with juices to onion and prosciutto mixture. Add basil- salt - pepper to taste and a little water.
3	Cook 15 to 20 minutes- until sauce thickens.
4	While the sauce is cooking- bring a large pot of water to a boil. Add 1 tablespoon of salt and the penne. Cook uncovered over high heat until al dente.
5	Drain pasta- put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top.