1 clove garlic, minced
1 teaspoon olive oil
1 (11 ounce) can Italian-style diced tomatoes
1 (8 ounce) can tomato paste
1/2 cup scallions
1/2 cup chopped green onions
1 teaspoon dried basil
10 ounces prosciutto pasta
1/2 pound prosciutto, thinly sliced
1/4 cup olive oil
1/2 cup chopped fresh parsley
1/2 pound prosciutto, sliced
1/4 cup extra virgin olive oil
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
6 ounces spaghetti sauce
In a large saucepan over medium heat, heat garlic, olive oil, and tomato paste; stir until opaque. Bring to a boil, then stir in scallions and green onions. Reduce heat and simmer for 5 minutes.
Stir in basil, reduce heat, and simmer for 3 minutes. Mix in prosciutto and olive oil. Heat through, reduce heat to medium-low, and cook for 5 minutes; stir in parsley, prosciutto, and tomatoes. Pour sauce over pasta and toss to coat. Serve topped with spaghetti sauce.