Prosciutto Tomato Pasta Recipe

Servings: 6
Takes under 30 miutes to make. Keep prosciutto in your freezer so you are at the ready for a quick last-minute meal.

• 1 tablespoon grapeseed oil
• 1/2 teaspoon garlic paste
• 3 tablespoons capers
• 4 ounces prosciutto, diced
• 26 ounces tomatoes, canned
• 1/2 cup basil, fresh, julienned
• 3 ounces parmesan cheese
• 14 ounces spaghetti, whole-wheat

Cook pasta according to package directions. Using a Dutch oven, heat olive oil. Add garlic, capers and prosciutto; sauté until golden. Add tomatoes and cover, leaving room for steam to escape so sauce will thicken. Let simmer 20 minutes. Pour sauce over hot pasta. Toss with fresh basil and parmesan cheese.
Per Serving : 377 Calories; 9g Fat (21.0% calories from fat); 22g Protein; 56g Carbohydrate; 7g Dietary Fiber; 24mg Cholesterol; 999mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTE: I purchased food to make this at Leon's Gourmet Grocer and Open Harvest Natural Foods Coop.