Pasta Per Due

(Pasta for Two)

Pasta Per Due was created to celebrate food with a friend. To share, to prepare, to eat together and to drink wine together in health and friendship. To celebrate life itself. To cook for a friend is an honor; for the friend to enjoy and appreciate the food is one of life’s simple pleasures.

Ingredients:

4 garlic cloves, chopped

2 T. extra virgin olive oil

2 green onions, chopped fine

1 large can of whole tomatoes, chopped

¼ to ½ cup red wine

dash of tarragon

dash of oregano

2 t. capers

4 to 5 slices of proscuitto, cut into strips

¼ cup parsley, chopped

¼ cup basil, chopped

½ lb. pasta

Grated Romano, Parmesan cheese, to taste

Process:

Sauté the garlic in olive oil. Add onion, sauté 5 minutes or until onion is translucent. Add tomatoes.

Begin water for the pasta.

Add all other ingredients to the tomato mixture, except the basil, parsley and cheese. Cook on low temperature until pasta is finished.

Place the parsley and basil in a pasta bowl. Cook the pasta until al dente. Drain the pasta and pour over the basil and parsley. Stir until the basil and parsley cling to the pasta. Place the pasta portions on individual serving plates. Spoon the sauce on the top and sides of the pasta. Sprinkle the grated cheese over the top.

A Chianti, Cabernet Savignon or a Merlot go well with this dish. For a heartier wine, try a red zinfandel.

Anthony Massaro