¼ cup extra-virgin olive oil
3 medium garlic cloves, smashed and peeled
6 ounces of thinly sliced prosciutto, cut into fine strips
2/3 cup walnuts (about 3 ounces), coarsely chopped
(Carrie is allergic to walnuts so I use walnut halves to make it easier for her to avoid them.)
1 pound ziti (or similar tubular macaroni)
4 Tbl. Unsalted butter, melted
1 cup freshly grated Parmesan cheese (about 4 ounces)
30 small fresh sage leaves
Salt and pepper
In a large skillet, heat the oil and the garlic cloves over low heat until the garlic is browned, about 6-8 minutes. Remove and discard the garlic. Add the prosciutto and walnuts to the oil and cook, stirring occasionally, until the walnuts are lightly toasted and the prosciutto fat is translucent (about 8-10 minutes). Remove from heat and set aside. Stir the macaroni into 5 quarts rapidly boiling water and cook al dente. Drain macaroni and toss into the prosciutto and walnuts. Add cheese, melted butter, sage leaves, salt and pepper. Toss well and serve.
Serves 4
20 miutes
30 minutes
Easy
paul
2004-03-07 14:57:10
An unusual but delicious combination of flavors.