- 200 gr. peeled tomatoes;
- 150 gr. Prosciutto di Parma DOP;
- 10 gr. of onion;
- 1 tablespoon of Colline Teatine DOP; extra virgin olive oil;
- Tagliatelle egg noodles;
- Salt to taste;
Place the fat of the ham in a pan over low heat, and add oil. As soon as the fat begins to melt, add a little water, tomatoes and onion to make the sauce/
Cook for a few minutes, when the meat sauce begins to fry, turn off the heat and add the thin Prosciutto cut into cubes.
Cover the pan and cook for about 50 minutes.
Cook the tagliatelle in salted water, drain and pour into a pan with the sauce and prosciutto prepared in advance.
Cook for a couple of minutes, adding a little water to prevent the tagliatelle to dry too much.
Serve with grated Parmigiano Reggiano DOP cheese.