If you watch First at Four everyday, then you know that last week we featured a segment with Chef Judy Gilliard on how to make homemade pasta. But now we need something to top it off. So in this House Works, Chef Judy is back again with a recipe for a homemade pasta sauce.
Prosciutto Tomato Pasta Sauce
This takes under 30 minutes to make. Keep prosciutto in your freezer so you are ready for a quick last minute meal.
1 tablespoon grapeseed oil
1/2 teaspoon garlic, paste
3 tablespoons capers
4 ounces prosciutto, diced
26 ounces tomatoes, canned
1/2 cup basil, fresh, julienned
3 ounces Parmesan cheese
14 ounces spaghetti, whole-wheat
Cook pasta according to package directions. Using a Dutch oven heat olive oil. Add garlic, capers and prosciutto; sauté until golden. Add tomatoes and cover, leaving room for steam to escape so sauce will thicken. Let simmer 20 minutes. Pour sauce over hot pasta. Toss with fresh basil and Parmesan cheese.
Per Serving (excluding unknown items): 377 Calories; 9g Fat (21.0% calories from fat); 22g Protein; 56g Carbohydrate; 7g Dietary Fiber; 24mg Cholesterol; 999mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.