Pasta, prosciutto, and tomato sauce.
- Lemon pasta. I’m not entirely sure what sort of pasta it was, and I’ve mislaid the packet; but it was a bit like thick linguine. And lemon-flavoured.
Proscu ProschParma ham, sliced.
- 1 red onion
- 1 clove garlic
- 1 tin chopped tomatoes
- 1/3 tsp paprika
- Grated parmesan
Put the pasta on to boil. Chop the onion and crush the garlic, and fry them in a large frying pan until soft. Roughly chop the prosciutto into pieces maybe up to an inch square, and add it to the pan. Drain the tomatoes, keeping the juice. When the ham is well-cooked, add the tomatoes, the paprika, and a little of the tomato juice, and turn the heat down slightly. If the mixture becomes too dry, add more of the tomato juice. When the pasta is cooked, drain it, and stir it into the sauce, cooking it on a medium heat until everything is thoroughly mixed in. Divide into bowls, sprinkle with parmesan, and serve. Serves two.