Chef Nick's Grilled Filetto Di Pomodoro Sauce 6/3/15 - WSMV News 4

Chef Nick's Grilled Filetto Di Pomodoro Sauce 6/3/15

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Grilled Filetto Di Pomodoro Sauce

1 pound dried linguine

6 Roma tomatoes

1/2 red onion diced

4 slices prosciutto sliced

2 cloves fresh garlic smashed

6 fresh basil leaves torn

1/4 cup extra virgin olive oil

salt and pepper to taste

While pre heating grill or grill pan in a large sauce pot boil water for pasta.

While water is boiling core and halve tomatoes. Add pasta to water and cool till al dente around 10 minutes. Squeeze out the seeds and set aside. In a skillet over medium heat sauté onions and garlic in olive oil till onions are translucent and garlic is fragrant. Grill tomatoes cut side down on grill for about 5 minutes until slightly charred. Remove from grill and place in a bowl. Gently squeeze tops of tomatoes and skins will fall off. Add to pan with onions and garlic smash a bit with a fork to break up large chunks. Add prosciutto to pan. Drop cooked pasta into skillet with about 1/2 cup of pasta water to finish sauce. Season with salt and pepper. Add basil leaves right before serving and enjoy!

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