Salsa Di Pomodori, Prosciutto, E Capperi (Italian Tomato Sauce)

(Tomato Sauce with Prosciutto and Capers) from Cucina di Calabria. Serve with fresh or dried taglairini (1/4 inch noodles) When I make this I substitute crushed tomato for the chopped because my family likes a smoother tomato sauce. Either is fine.

• Ready In: 30 mins
• Yields: 3 cups

Ingredients

• 3  tablespoons extra virgin olive oil
• 1  medium onion, halved and thinly sliced
• 2  garlic cloves, finely minced
• 2 -3  ounces prosciutto, thinly sliced and coarsely chopped
• 1 (28 ounce) can Italian plum tomatoes, coarsely chopped
• 4  tablespoons fresh basil, coarsely chopped and divided
• 2  tablespoons capers
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. In a large saucepan add olive oil over medium heat.
2. Add onion and saute for 3-4 minutes or until translucent.
3. Add garlic and chopped prosciutto.
4. Saute for 1-2 minutes or until garlic is light golden brown.
5. Lower heat, add tomatoes and 2 T. basil, and simmer uncovered for 25 minutes.
6. If the mixture seems too thick, add a little hot water.
7. Stir in the remaining basil, capers, salt and pepper.
8. Simmer for 2 minutes.