Macaroni with Prosciutto, Tomatoes, and Whole Garlic Cloves

Indulge in the robust and heartier flavors of Italy with Maccheroni alla San Giovanniello! This delectable pasta dish is a close relative of Pasta with Pancetta and Pecorino, offering a more rustic and satisfying experience for those with adventurous taste buds. Beloved by many, this recipe is a personal favorite, and it promises to take you on a delightful journey through the flavors of Italy.

Maccheroni alla San Giovanniello features a harmonious combination of garlic, prosciutto (or salted ham), and tangy plum tomatoes. Slowly cooked to perfection, the garlic transforms into a deep golden hue, infusing the dish with its rich aroma. As the tomatoes join the medley, they contribute a burst of freshness, complementing the salty prosciutto beautifully.

To complete this masterpiece, the pasta of your choice, such as ziti or penne, is tossed with the savory sauce, embracing all the delightful flavors in every bite. The addition of fresh basil adds an herbaceous note, while the pecorino Romano or Parmesan cheese imparts a creamy and nutty finish.

So, let’s embark on this Italian culinary adventure and savor the bold and comforting flavors of Maccheroni alla San Giovanniello!

MAKES: About 4 servings

TIME: About 30 minutes

INGREDIENTS:

• Salt
• 1/3 cup extra virgin olive oil or butter
• 10 cloves garlic, lightly crushed
• 1/2 cup prosciutto or other salted ham or slab bacon, cut into cubes or strips
• 6 plum tomatoes, cored and roughly chopped, or 1 1/2 cups chopped drained canned tomato
• Freshly ground black pepper
• 1 pound cut pasta, like ziti or penne
• 1 cup roughly chopped fresh basil leaves
• 1 cup freshly grated pecorino Romano or Parmesan cheese or a combination

INSTRUCTIONS:

1. Bring a large pot of water to a boil and generously salt it. Meanwhile, in a medium to large skillet, place the olive oil (or butter), crushed garlic, and prosciutto over medium-low heat. Cook the mixture slowly, stirring occasionally until the garlic turns a deep golden, almost brown color, approximately 10 to 15 minutes.
2. Add the roughly chopped plum tomatoes (or canned tomatoes) to the skillet, along with a sprinkling of salt and freshly ground black pepper. Stir the sauce and let it cook while you prepare the pasta. If the sauce looks dry, spoon some of the pasta-cooking water into it to slightly thin it out.
3. Cook the pasta in the boiling water until it reaches a tender but not mushy texture. Before draining the pasta, reserve some of the cooking water.
4. Toss the cooked pasta with the flavorful sauce and most of the roughly chopped basil, along with the freshly grated pecorino Romano or Parmesan cheese (or a combination of both). Add a little of the reserved cooking water if needed to achieve the desired sauce consistency. Taste and adjust the seasoning to your preference.
5. Finely chop the remaining basil, and use it as a garnish for the pasta. Serve the Maccheroni alla San Giovanniello while it’s still warm, allowing the flavors to impress your palate.

With its enticing blend of garlic, prosciutto, tomatoes, and basil, this Maccheroni alla San Giovanniello is sure to win the hearts of everyone at your table. Embrace the vibrant and comforting flavors of Italy with each delicious bite!