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• 1lb La Bella Romana linguine
• 2-4 slices of thick prosciutto, julienned or match stick cut
• 1 white onion, diced
• 1 jar of La Bella Romana passata
• 1 cup DeLallo marinated, quartered artichoke hearts (or more depending on your preference, with the oil and water from the jar)
• 2 tablespoons olive oil
• 1/4 cup fresh basil, torn
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving
1. Crisp the Prosciutto: Heat a large skillet with oil over medium heat. Lay the prosciutto slices in the pan in a single layer. Cook for 2-3 minutes per side, or until they are crispy and golden brown. Remove from the pan and set aside on a plate lined with a paper towel. Once cool, break the prosciutto into smaller pieces.
2. Sauté the Aromatics: In the same skillet used for the prosciutto, add onions.
3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. *add the pasta once the onions turn translucent*
4. Create the Sauce: Add the passata to the skillet. Season with salt and pepper. Bring the sauce to a simmer, then add torn basil and let it cook for about to allow the flavors to meld. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
5. Combine: Add the cooked linguine, artichoke hearts, and some of the prosciutto to the sauce. Toss well to coat the pasta.
6. Serve: Divide the pasta among serving bowls. Top with the crispy prosciutto pieces, a sprinkle of fresh basil, and grated Parmesan cheese. Serve immediately.
Other Add-ins:
• Olives: Kalamata or Castelvetrano olives add a briny, salty punch.
• Red Pepper Flakes: A pinch of red pepper flakes adds a subtle kick of heat.
• Lemon: A squeeze of fresh lemon juice or some grated lemon zest will brighten the entire dish and cut through the richness.