top of page

Penne Filetto di Pomodoro

My husband loves Pomodoro. We actually offered this as choice at our Engagement party AND Rehearsal Dinner because it's hubbys favorite. Now I make it at home and well, he's a happy guy!

P.S - It's all about the tomato.

What you'll need!

  • 2 tblsp of olive oil

  • 3 cloves of garlic minced

  • 1 small onion, chopped

  • 1/8 of a pound Prosciutto di Parma, chopped

  • 1 28 oz can of imported Italian tomatoes, preferably San Marzano

  • salt & pepper to taste

  • 2 basil leaves, torn into pieces

  • 1 pound of penne pasta

  • freshly grated Parmigiano-Reggiano cheese for serving

What you'll do!

  • Heat olive oil in large sauté pan over medium heat. Add the onion & garlic and cook until it starts to soften, about 5 minutes. Then add the prosciutto and cook until onion is translucent and prosciutto is browned.

  • Crush tomatoes, I use my hands because I like to leave some texture. It shouldn't be pureed! Add to onion and prosciutto mixture.

  • Season with salt and pepper.

  • Cook 15 to 20 minutes, until sauce thickens. At the very end stir in the basil.

  • While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the penne. Cook uncovered over high heat until al dente. (8 minutes)

  • Reserve 3/4 of pasta water - pour pasta water into sauce mixture to loosen up the sauce. I don't always need the full amount but use to your liking.

  • Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top. Serve with freshly grated Parmigiano-Reggiano on the side for sprinkling.

Enjoy! Xx

78 views0 comments

Recent Posts

See All


Post: Blog2 Post
bottom of page