Pasta with Garlic and Basil

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             FOOD FUNNY
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Thanks to Anna Welander for this oldie:

A man walks into a pub with a pork pie on his head and asks the barman
for a pint of lager. "Do you know you've got a pork pie on your head?" asks the barkeep.

"Yes, I always wear a pork pie on my head on Wednesday," says the man.

"But today is Tuesday," quips the barkeep.

"Oh my God!" shouts the man. "I must look a total idiot!"

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             TODAY'S RECIPE
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The great thing about pasta is that it goes well with just about
everything. And since the same can be said for garlic, the combination is a natural.

Pasta with Garlic and Basil

1/4 cup (60 ml) extra-virgin olive oil
10 - 15 cloves garlic, peeled and lightly crushed
1/2 cup (125 ml) chopped prosciutto or other salt-cured ham
6 - 8 plum tomatoes, cored and chopped
Salt and freshly ground pepper to taste
1 - 1 1/2 lbs (450 - 675 g) cut pasta such as penne, ziti, or rigatoni, cooked according to the package directions
1 cup (250 ml) coarsely chopped fresh basil leaves
Freshly grated Parmesan cheese for garnish

Heat the oil in a pot large enough to hold the cooked pasta over
moderate heat. Saute the garlic and ham until the garlic is a deep
golden brown. Add the tomatoes, salt, and pepper and simmer covered for
15 minutes. Drain the pasta when it is tender but firm (al dente) and
add to the sauce. Add the basil and toss the pasta in the sauce, adding
a little of the pasta water if the sauce is too dry. Serve sprinkled
with Parmesan cheese.
Serves 4 to 6.
Received on Fri Oct 3 11:16:34 2008