Ingredients
For the Tomato Basil Sauce:
2 tablespoons EVOO
2 tablespoons butter
4 cloves garlic, thinly sliced or grated
One 14-ounce can Italian cherry tomatoes or diced tomatoes
Salt
½ teaspoon sugar (a sprinkle)
1 jar (3 cups) passata/tomato puree
A handful of basil, torn
For the Pasta:
2 tablespoons EVOO, plus a drizzle to serve
1 can artichokes in water, drained well, then halved
Salt
One pound fettuccine
Grated pecorino cheese, about 1 cup
8 ounces fior di latte or fresh mozzarella cheese, patted dry and shredded
¼ to 1/3 pound prosciutto di Parma and/or speck, sliced into 1 inch ribbons across
Preparation
Serves: 4 to 6
For the sauce, heat EVOO and butter over medium heat. Add garlic and swirl a minute or 2, add tomatoes and, if using cherry tomatoes, break them up a bit with paddle or spoon. Add salt and a pinch of sugar, stir in passata and basil and simmer until ready to serve.
For the pasta, bring large pot of water to boil.
Heat a medium nonstick skillet over medium-high heat with 2 tablespoons oil, 2 turns of the pan. Add the artichokes and lightly brown them. Remove from heat when done, 3 to 5 minutes once added to pan.
Salt boiling water and undercook fettucine by 1 minute. Reserve a half a mug of hot cooking water and add to sauce or transfer pasta with tongs or spider to sauce if not using a strainer or colander and that will add starchy liquid to the sauce as well. Add a drizzle more EVOO and the grated pecorino cheese and vigorously combine with tongs for a minute. Top with mozzarella, artichokes and the ribbons of ham.
