3/4 lb. prosciutto cut into 1/4 inch slices
1 lg. Spanish onion
2 tbsp. basil
1 clove of garlic
2 (35 oz.) cans of Italian plum tomatoes
Olive oil
1 to 1 1/2 lbs. "Perciatelli" shaped macaroni

Cut prosciutto into julienne strips. Slice onion into thin wedges. Put 1/8 inch of olive oil in bottom of heavy saucepan and saute onions slowly 10 to 15 minutes until soft and transparent. DO NOT BROWN! Add prosciutto and saute 10 minutes longer.

Meanwhile, place tomatoes into blender with garlic and basil and puree. Add to saucepan and simmer uncovered for about 1 hour. Cook pasta to taste. Spoon on sauce and enjoy. 1 1/2 pounds of pasta serves 6.