← All recipes

FareShare Gazette -- November 2008 Recipes

This FareShare Gazette -- November 2008 Recipes recipe uses Ripe Tomatoes Peeled, Extra Virgin Olive Oil, Garlic, Jalapeno Pepper, and Angel Hair Pasta. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4 lb
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1/2 lb
• 1/2 cup
• 2 tbsp
• 3/4 cup

Method (preview)

1. 1

   4. In a kettle, bring 3 quarts of water to the boil for the pasta. Add salt to taste.

2. 2

   Meanwhile, heat the oil in a casserole and add the mushrooms, salt and pepper.

3. 3

   Cook, stirring, about 3 minutes; add the garlic, jalapeno and prosciutto, stir for 1 more minute.

4. 4

   Add the rosemary.

5. 5

   Add the pasta to the boiling water and stir until the strands are submerged.

6. 6

   Cook about 4 minutes or to the desired degree to doneness; scoop out and reserve 1/2 cup of the cooking liquid.

7. 7

   Drain the pasta and return it to the kettle.

8. 8

   Add the tomatoes to the mushroom mixture and stir.

9. 9

   Add the cream and bring to the boil.

10. 10

    Add the pasta, the reserved pasta liquid, butter, 1/4 cup of the cheese and the basil; toss to blend.

11. 11

    Serve in 4 heated pasta plates with the remaining cheese on the side.