Orrechiette with Prosciutto and Sun Dried Tomatoes

DF if w/out parmesan cheese

How many times do you need a jar of some ingredient, yet you can’t open the jar?  That happened to me when I was making this recipe.  It was suppose to have roasted red peppers, but the jar wouldn’t budge.  I tried using my right hand, then my left, then each again with a rubber grippy, then each again after hitting the bottom of the glass jar.  I’m not weak by any means, but my patience for roasted red peppers was wearing thin. Nothing was working, but the pan was ready for the ingredient, so I looked and soon found a jar of sun-dried tomatoes that had already been opened.  It didn’t work out the way I had hoped, but this one was good too.

Food 027

Orrechiette with Prosciutto and Sun Dried Tomatoes
6 slices prosciutto
1 onion, diced
2 garlic cloves, minced
1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, partially drained
1/2 c red wine
1/2 c frozen peas, thawed
1 lb orrechiette, cooked
1/2 c Italian style seasoned breadcrumbs
2 tbs parsley, chopped
parmesan cheese for serving

Preheat the oven to 400 degrees. Place the prosciutto in a single layer on a sheet pan and roast in the oven for 5 minutes. Once cooled, crumble then set aside.

Heat olive oil over medium heat, add onion and garlic, cool until translucent, 5 minutes.  Add sun-dried tomatoes and 1 tbs of the oil it’s packed in. Turn heat to high then add red wine, let reduce by half then add peas, pasta, breadcrumbs and parsley, toss to combine.  Sprinkle with parmesan cheese if desired.


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