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Farfalle with Anchovies and Tomatoes
Farfalle with Anchovies and Tomatoes
(Farfalle con Acciughe e Pomodori)
 
 
Ingredients:
 
1 lb bowtie-shaped pasta (Farfalle)
3/4 cup finely chopped onion
1 garlic clove, minced
2 tablespoons extra virgin olive oil
One 2-ounce can flat anchovy fillets, drained and minced
One 28 to 32-ounce can tomatoes, drained, reserving juice, and chopped
1 tablespoon balsamic vinegar
1/2 teaspoon dried hot red pepper flakes
2 tablespoons drained capers, chopped
2 ounces thinly sliced prosciutto, chopped (about 1/2 cup)
1/4 cup finely chopped fresh basil or parsley leaves (wash and dry before chopping), or to taste

Freshly grated Parmigiano cheese
 
Directions:
 
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.

In a large skillet cook onion and garlic in olive oil over moderately low heat, stirring, until onion is softened.

Add anchovies and cook, stirring, 1 minute.

Add tomatoes with reserved juice, vinegar, and red pepper flakes and cook, stirring occasionally, until slightly thickened.

Add capers, prosciutto, basil or parsley, and salt and pepper to taste and keep warm.

Cook pasta in boiling water until 'al dente' and drain in a colander.

In a large bowl toss pasta with sauce and serve with Parmigiano cheese. Serves 4.
 
That's it!
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