Aired March 26, 2009
1 pound short-cut pasta, such as campanelle or fiori
2 tablespoons EVOO Extra Virgin Olive Oil, plus additional
2 shallots, thinly sliced or chopped
2 cloves garlic, finely chopped or grated
1/2 cup white wine
2 pints grape or cherry tomatoes
1 10-ounce box frozen peas or 2 cups fresh if they look good at the market
Ground black pepper
1/4 pound prosciutto, tear each slice in quarters
1/4 cup tarragon leaves, thinly sliced
8 to 10 leaves basil, torn or sliced
Shaved Asiago cheese, for garnish
Place a large pot of water over high heat to boil. Season the boiling water with some salt, drop the pasta and cook to al dente according to package directions. Just before draining the pasta, reserve a large mugful of starchy cooking water. Drain the pasta well and reserve.
While the pasta is cooking, place a large skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the shallots and garlic to the pan, and saut gently until tender, 3-4 minutes.
Add the white wine and cherry tomatoes to the pan, cover with a lid and raise the heat to medium-high. Cook until the tomatoes have burst, 7-8 minutes (take a potato masher to any stragglers that havent burst yet after that time). Stir in the peas, season the sauce with some salt and pepper, and cook until warmed through, about 2 minutes.
While the tomatoes are cooking, in a small non-stick skillet over medium high heat, saut the prosciutto until crispy and brown, about 1 minute per side, with a splash of EVOO.
Remove the tomato sauce from the heat and add in about 1/2 cup of the reserved pasta cooking water, the pasta and the herbs. Toss to coat and top with the crispy prosciutto and some shavings of Asiago cheese.