I walked out the movie theatre after seeing “Eat Pray Love,” with lingering feelings of both sadness relief, and joy. I sat quietly in self reflection in the car ride home, going over the movie in my mind, and questioning why it seemed to have taken me on an emotional roller coaster. I know you’re thinking that I related to the “Eat” part of the movie and I did, there were some fantastic food scenes. But the truth is, my 30’s were rough , come to think of it my 20’s were no walk in the park either. I often was Liz in the bathroom scene, praying, “please God, just tell me what to do, and I’ll do it!” – only to hear my own voice telling me to go back to bed. I’m 40 now, (thank God) and as look back at my own bumpy road through life, the similarities between my “new friend Liz” and I are notable. Granted, I didn’t have the luxury of discovering myself in Rome, India, or Bali, but I too learned that when you come to the end of yourself, when you’re exhausted and depleted – ruined, you surrender. Then and only then can you begin to change, begin to find yourself, to find balance, to find God.
“There is a reason they call God a presence – because God is right here, right now. In the present is the only place to find Him, and now is the only time.” ~ Elizabeth Gilbert
16 oz Bucatini pasta or Spaghetti
1 Tablespoon kosher salt
2 Tablespoons olive oil
1/2 cup white onion- sliced
1/2 cup red wine
1 28oz. can San Marzano tomatoes with juice
1-2 Tablespoons sugar (depending on how sweet you like your sauce and how acidic your tomatoes are)
1/4 teaspoon crushed red pepper flakes
10 fresh basil leaves
4 large cloves garlic-peeled and roughly chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
1 cup thick sliced prosciutto – cut into small dice
1/8 cup flat leaf Italian parsley- roughly chopped
1/4 cup basil – chiffonade
1/2 cup Parmesan cheese- freshly grated about 2 ounces
To make sauce
- In a large sauce pot, saute onions in 2 Tablespoons of olive oil over medium heat – until translucent.
- Add in red wine and reduce by half.
- Add in tomatoes with juice, sugar, pepper flakes, basil, garlic, and salt & pepper- mix well and reduce heat to a simmer- about 15- minutes.
- Remove from heat and place into a blender or food processor until smooth- return to large saute pan and adjust seasoning.
- In a small saute pan crisp the prosciutto in olive oil over medium heat until lightly browned- about 4–5 minutes- set aside
- Bring a large pot of water to a roiling boil and add in 1 Tablespoon of kosher salt.
- Boil pasta until just under aldente- strain and add to saute pan with sauce.
- Add in prosciutto and mix well continue to cook for 1-2 minutes
- Remove from heat and toss in remaining parsley, basil, and Parmesan cheese
- Serve warm with extra grated Parmesan cheese for garnish