Mitchel London's Pasta with Homemade Tomatoes and Prosciutto
Updated 2:29 PM EST, Tue, Jul 6, 2010
3/4 lb rienzi pasta of your choosing - we like penne, chicciole, or fusilli
5 slices negroni prosciutto di parma, julienned
1 cup heavy cream
Grated parmesan cheese
2 dried chili peppers - optional
2 handfuls baby arugula - optional
1 basket red grape tomatoes
1 pinch dry thyme
Kosher salt to taste
Fresh pepper from your pepper mill to taste
Place tomatoes, cut side up, on a cookie sheet. Sprinkle lightly with dry thyme, kosher salt, and fresh pepper. Drizzle with olive oil (not too much oil) and place in a 325 degree oven for 2-2 1/2 hours. When finished the tomato will be slightly reduced in size but big on flavor.
Tomatoes prepared this way have an endless number of uses. They are great on a sandwich, as an hors d'oeuvre with drinks, with polenta, etc. Place in a nice bowl and let sit in olive oil for those uses.
Boil pasta in water and boil the cream in a separate pan. Add the tomatoes to the cream as the pasta boils. When the pasta is ready drain and toss quickly in the boiling cream for under a minute. Add the negroni prosciutto and toss. Add the arugula and parmesan, toss 1 to 2 times and sere in a warm, large bowl.
Mitchel's note: it is always a good idea to save some of the water the pasta was cooked in and use it to thin out the sauce if need be.
Promotional consideration furnished by Fairway Market.
First Published: May 20, 2010 3:46 PM EST