 |
 |
|
- 5 oz. Olive Oil
- 10 oz. Onions, diced small
- 1/2 head Garlic, minced
- 1-2 tbs. Red pepper flakes (optional)
- 10 cups Plumb tomatoes, canned
- 5 cups Tomato puree
- 1/2 cup Basil leaves, fresh, chopped
- 1-3 oz. Capers
- 1 tbs. Black pepper
- Salt (to taste)
- 4 lbs. Peer Gourmet Ham, cut in strips or chunks
- 5 lbs. Spinach fettucini, cooked, hot
- Black olives (to garnish)
- Grating cheese (to taste)
|
|
 |
In a 3 quart saucepan gently saute onions in olive oil until translucent.
Add garlic and saute for 1 minute. Add red pepper flakes and tomato products.
Bring to simmer, cook until thick.
10 minutes before service add basil, capers, pepper, salt, and Peer ham.
Place pasta on platter, top with sauce, black olives and cheese. Serve hot to warm.
|
|
|
|
 |
