I was cooking in Italy, using Italian ingredients as they were available to me at that moment in time. Use your common sense for substitutions: if it is peach season, use ripe peaches. Any prosciutto crudo will work. Green onions and red or yellow onions together will substitute for the fresh dug red onions. Regular garlic for the barely cured garlic. Etcetera.
Course
Entree
Cuisine
Italian
AuthorTheSpicedLife
Ingredients
1lbdried trofie pasta,cooked to desired doneness
1-2Textra virgin olive oil
3small fresh dug red onions,thinly sliced
6clovesyoung garlic,minced
2Tminced fresh thyme
4smallhard (underripe) peaches,thinly sliced
6slicesof prosciutto crudo,thinly sliced, I used prosciutto San Daniele
salt and pepper to taste
1/2cupwhite wine(I used pino grigio)
zest of 1 large lemon
juice of 1 large lemon
2inchesof greens from the onions,chopped, or use green onions
1Tunsalted butter
severalhandfulscherry or grape tomatoes,cut in half if large
Arugula,1-2 handfuls per serving
Instructions
Add the olive oil to a nonstick skillet and heat over medium high heat. When it is hot, add the onions with a pinch of salt. Cook, stirring occasionally, for 10 minutes, until the onions are beginning to caramelize. Add the garlic and thyme and cook for another 2 minutes.
Add the peaches with another pinch of salt and cook, stirring occasionally, for 5 minutes. Add the prosciutto and stir, cooking for another 2 minutes.
Add the wine with the zest of the lemon. Bring to a boil and then reduce to maintain a brisk simmer. Simmer until most of the excess liquid is evaporated, about 5-10 minutes. Add a few grinds of fresh pepper. Add the cooked pasta, chopped green onions, butter and lemon juice and taste for additional salt.
Turn off the heat and add the tomatoes. Serve over a bed of fresh arugula.