| 2 Tbsp. Extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 3 x Cloves garlic, chopped |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 x Onion, chopped |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 1/4 lb Prosciutto * |
1 oz |
$8.99 per pound
|
$0.56 |
| 70 ounce Italian plum tomatoes |
17 1/2 oz |
$1.99 per pound
|
$2.18 |
| 1 c. Loosely packed fresh basil leaves, minced |
1/4 cup |
$2.59 per cup
|
$0.65 |
| 3/4 c. Loosely packed Italian flat-leaf parsley leaves, minced |
3 tablespoons |
$1.09 per cup
|
$0.20 |
| 1 c. Dry white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 1/4 tsp Dry red pepper flakes Salt and freshly grnd black pepper, to taste |
0.06 teaspoon |
$3.29 per pound
|
$0.00 |
| 2 Tbsp. Butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| Total per Serving |
$4.52 |
| Total Recipe |
$18.06 |
Suggestions?