Spaghetti with Prosciutto and Basil Sauce

The Good Cook Techniques and Recipes: Pasta, 1980

20 minutes — 4 Servings

Ingredients

1	pound	spaghetti (boiled and drained)
1⁄4	pound	prosciutto (thinly sliced and cut into shreds)
1⁄2	cup	fresh basil leaves (chopped)
4	tablespoon	butter
1		onion (chopped)
1	clove	garlic
2	large	tomatoes (cut into thin wedges)
6	sprig	fresh parsley (the leaves chopped)
1⁄2	cup	dry red wine
		ground black pepper
		parmesan cheese (grated)

Instructions

Toss the prosciutto in hot butter until it is browned. Add the onion, and the garlic speared on a toothpick for easy removal later. Add the tomatoes, parsley, basil, wine and pepper. Simmer for five to ten minutes. Remove the garlic and discard it. Add the sauce to the cooked spaghetti and toss together. Serve with grated Parmesan cheese.