2 tablespoons of olive oil
1 tablespoon of butter
2 large onions, finely chopped
2 tablespoons of vegetable broth
150 g of prosciutto, cut into cubes
200 g of cherry tomatoes, halved
Salt and pepper to taste
2 tablespoons of finely chopped scallion
Grated cheese to taste
400 g of linguine pasta, cooked al dente
2 tablespoons of olive oil
1 tablespoon of butter
2 large onions, finely chopped
2 tablespoons of vegetable broth
150 g of prosciutto, cut into cubes
200 g of cherry tomatoes, halved
Salt and pepper to taste
2 tablespoons of finely chopped scallion
Grated cheese to taste
400 g of linguine pasta, cooked al dente
1
Heat the olive oil in a skillet and melt the butter
Add the onion, mix well, and let it simmer over low heat
2
Add the vegetable broth and cook for 10 minutes or until a paste forms, stirring constantly to prevent burning
Transfer to the serving container and reserve
3
In the same skillet, add the prosciutto and let it brown, stirring occasionally
Mix in the onion and cherry tomatoes
4
Season with salt and pepper, add the scallion, and turn off the heat
Distribute over the pasta and sprinkle with grated cheese.
