This recipe for linguine with artichokes, crispy prosciutto in passata is a delicious and quick dish that everyone will love! This dish is a delightful blend of rustic Italian flavors, combining the tender artichokes with the salty crunch of pan-fried prosciutto. All in a simple sauce that coats each strand of linguine, letting the primary ingredients shine.
The combination of salty prosciutto, tangy artichokes, and a rich tomato sauce creates a beautifully balanced and flavorful meal.
Ingredients: 1lb La Bella Romana linguine
2-4 slices of thick prosciutto, julienned or match stick cut
1 white onion, diced
1 jar of La Bella Romana passata
1 cup DeLallo marinated, quartered artichoke hearts (or more depending on your preference, with the oil and water from the jar)
2 tablespoons olive oil
1/4 cup fresh basil, torn
Salt and black pepper to taste
Grated Parmesan cheese, for serving
Instructions:
Crisp the Prosciutto: Heat a large skillet with oil over medium heat. Lay the prosciutto slices in the pan in a single layer.
Cook for 2-3 minutes per side, or until they are crispy and golden brown.
Remove from the pan and set aside on a plate lined with a paper towel.
Once cool, break the prosciutto into smaller pieces.
Sauté the Aromatics: In the same skillet used for the prosciutto, add onions.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
*add the pasta once the onions turn translucent*
Create the Sauce: Add the passata to the skillet. Season with salt and pepper.
Bring the sauce to a simmer, then add torn basil and let it cook for about to allow the flavors to meld.
If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
Combine: Add the cooked linguine, artichoke hearts, and some of the prosciutto to the sauce.
Toss well to coat the pasta.
Serve:Divide the pasta among serving bowls. Top with the crispy prosciutto pieces, a sprinkle of fresh basil, and grated Parmesan cheese. Serve immediately.
Other Add-ins:
Olives: Kalamata or Castelvetrano olives add a briny, salty punch.
Red Pepper Flakes: A pinch of red pepper flakes adds a subtle kick of heat.
Lemon: A squeeze of fresh lemon juice or some grated lemon zest will brighten the entire dish and cut through the richness.
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