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FareShare Gazette -- September 2005 Recipes

Make FareShare Gazette -- September 2005 Recipes at home with Olive Oil, Dried Crushed Red Pepper Flakes, and Tomato Puree. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1 pinch
• 28 oz
• 2 tbsp

Method (preview)

1. 1

   Add the pancetta to a heavy large skillet over medium heat.

2. 2

   Add olive oil and saute until golden brown, about 8 minutes.

3. 3

   Add the onion and saute until tender, about 5 minutes.

4. 4

   Season with salt.

5. 5

   Add the garlic and red pepper flakes.

6. 6

   Saute until fragrant, about 30 seconds.

7. 7

   Stir in the tomato puree.

8. 8

   Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.

9. 9

   Season the sauce with salt, to taste.

10. 10

    Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

11. 11

    Drain, reserving 1 cup of the cooking liquid.

12. 12

    Prep Time: 10 minutes

13. 13

    Cook Time: 30 minutes

14. 14

    Heat the oil in a heavy large skillet over medium-low heat.

15. 15

    Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute.

16. 16

    Add the peas and saute until heated through, about 5 minutes.

17. 17

    Stir in the prosciutto and cook for 1 to 2 minutes.

18. 18

    Add the parsley and remove from the heat.

19. 19

    Season, to taste, with salt and pepper, and serve.