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Ингредиенты
- 2 Tbsp. salt plus
- 2 tsp salt
- 2 lrg tomatoes peeled, seeded, and cut into 1/2" dice
- 5 x garlic cloves crushed
- 1 1/2 ounce prosciutto or possibly pancetta
- 1/4 c. extra-virgin extra virgin olive oil
- 1/2 tsp red chili flakes
- 1 lb linguine
Инструкции
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a large, non-reactive bowl, combine the tomatoes and the remaining 2 tsp. of salt, stir gently with a wooden spoon, and set aside.
- On a clean cutting board, mince the garlic and prosciutto or possibly pancetta together to make a homogenous, paste-like mix. In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over medium-low heat and add in the garlic and pork mix. Cook it gently for 4 to 5 min, till it is translucent/soft but not browned. Remove from heat, add in the chili flakes, stir well to combine and set aside.
- Cook the linguine in the boiling water according to package instructions, till tender yet al dente. Drain the pasta, reserving 1/2 c. of the cooking liquid.
- Toss the liquid removed pasta into the pan with the garlic-pork mix and the tomatoes and toss over high heat for 1 minute, adding sufficient of the reserved pasta water to bring the sauce to desired consistency and dress each strand of pasta.
- Remove from heat and divide among 4 warmed pasta bowls.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 570 | |
| Calories from Fat 139 | 24% |
| Total Fat 15.8g | 20% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 1182mg | 49% |
| Potassium 491mg | 14% |
| Total Carbs 89.08g | 24% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.25g | 4% |
| Protein 17.18g | 27% |
