0
1 kg ripe tomatoes, about 6 to 8
2 tbsp extra-virgin olive oil
1 garlic clove, crushed
60 to 90 g speck ham or prosciutto, cut into thick slices and diced
1/4 tsp salt
1/4 tsp hot-red-chili-flakes
1 tbsp butter
450 g tagliolini or penne pasta
Fill a large saucepan two-thirds full of water. Bring to a full rolling boil over high heat. Cut a cross in bottom ends of tomatoes and drop into boiling water. Cook until skins begin to split, about 1 minute. Remove tomatoes, immediately rinse under cold water or drop into a bowl of ice water to stop cooking. Place a strainer over a large mixing bowl. Peel and seed tomatoes over strainer. Discard peels and seeds, saving juice. Dice tomatoes and add to juice.
Meanwhile, heat oil in a large frying pan set over medium heat. Add garlic and speck, stirring quickly, until garlic is just cooked, about 1 minute. Add tomatoes and juice, salt and pepper flakes. Bring to a boil and let bubble until tomatoes have softened and juice has thickened slightly, about 10 minutes. Sauce will be thinner than traditional spaghetti sauce. Stir in butter, turn off heat and leave frying pan on element.
Meanwhile, refill saucepan with water and add 1 tablespoon salt. Bring to a full rolling boil. When sauce is finished cooking, add pasta to boiling water. When cooked, drain and add to sauce in frying pan. Stir over low heat until well combined and hot, about 3 to 5 minutes.
Calories 376, Protein 12.3g, Carbohydrates 61.9g, Fat 8.8g.
Inspired by From Biba's Italian Kitchen, (Hearst Books) this freshly made tagliolini pasta was one of the best dishes that Biba and her husband had on their last trip to Italy.