Tasting Notes

This serves two. Take a hearty, robust, tomato sauce filled with wonderful ingredients, add luscious pasta, a crusty baguette and a delightful tasty dinner awaits you.

What You Need

1 baguette.

4 ounces Tagliatelle.

10 slices of prosciutto, cut into small chunks.

1 1/2 cups of of grated Pecorino Romano.

1/4 cup extra-virgin olive oil.

3 garlic cloves, peeled.

6 anchovy fillets.

1/4 teaspoon crushed red pepper.

1 tablespoon tomato paste.

1 large can crushed Italian tomatoes.

1 teaspoon sugar.

2 basil leaves or 1 teaspoon dried basil.

1/4 cup chopped kalamata olives.

1 tablespoon capers.

Salt and pepper.

3 tablespoons unsalted butter.

Equipment

1 large saucepan.

1 large pot.

Method

In a large saucepan, heat the oil. Add the prosciutto and cook for 6 minutes over moderate heat. Once done add the garlic, anchovies, crushed red pepper.

Cook for 5 minutes, stirring every once in a while.

Then add tomato paste and cook, stirring, for 1 minute. Add the tomatoes.

Stir in the sugar, basil, olives, and capers. Season with salt and pepper to taste and bring to a boil.

Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper to taste. Discard the basil sprigs and garlic.

Put your pasta in a large pot of boiling salted water, cook for 7 to 8 minutes, drain.

Add your butter to the pot, then your drained pasta . Now take your saved pasta water and add, mix thoroughly. Leave in the pot.

Spoon sauce over the plated pasta and then top it off with the cheese.

You are now ready to serve.