Friday, June 11, 2010
Capellini al Pomadoro e Basilico
(Angel Hair Spaghetti with Tomato and Basil)
5-6 slices pancetta or prosciutto
3 tablespoons olive oil
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can peeled diced tomatoes, drained
Salt and freshly ground black pepper to taste
1 pound package capellini (angel hair spaghetti) or thin spaghetti
1 bunch fresh basil
1 cup bite-size fresh mozzarella balls, optional
Dice pancetta or prosciutto into small pieces. Dice onion. Heat oil in skillet and cook pancetta and onion for 2 minutes or until fat has cooked off pancetta and onions are softened.
Add tomatoes, salt and pepper and cook over medium heat for about 20 minutes.
While sauce is cooking, start water boiling in pot. Salt water and add pasta. Cook as directed according to package.
Add basil to sauce. Stir. Taste and adjust seasonings as necessary.
Drain pasta in colander. Place in serving bowl. Toss with pasta sauce and mozzarella. Garnish with additional basil if desired.