Galician Pasta Recipe

Ingredients

1 clove garlic, minced

1 teaspoon olive oil

1 (11 ounce) can Italian-style diced tomatoes

1 (8 ounce) can tomato paste

1/2 cup scallions

1/2 cup chopped green onions

1 teaspoon dried basil

10 ounces prosciutto pasta

1/2 pound prosciutto, thinly sliced

1/4 cup olive oil

1/2 cup chopped fresh parsley

1/2 pound prosciutto, sliced

1/4 cup extra virgin olive oil

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

6 ounces spaghetti sauce

Directions

In a large saucepan over medium heat, heat garlic, olive oil, and tomato paste; stir until opaque. Bring to a boil, then stir in scallions and green onions. Reduce heat and simmer for 5 minutes.

Stir in basil, reduce heat, and simmer for 3 minutes. Mix in prosciutto and olive oil. Heat through, reduce heat to medium-low, and cook for 5 minutes; stir in parsley, prosciutto, and tomatoes. Pour sauce over pasta and toss to coat. Serve topped with spaghetti sauce.

Comments

Doonno writes:

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This is a great side dish for fish. It's also a great starting point to add whatever herbs and spices you desire. I added 1 tsp. basil and 1/2 tsp. thyme, as well as salt and pepper. I also used chicken broth. The cooking time and amount of liquid were just right since the wild rice came out nice and tender. One thing the recipe does not mention is that you should always rinse the wild rice before cooking it.

Galician Pasta Recipe

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