By David Harbilas
There is a story about this dish, which may not seem too interesting to some.
When I was a teenager I ate out with my family a lot, many times at some very nice restaurants in and around the Boston area.
One of these restaurants was called Ponte Vecchio, located in Danvers.
It may still be in business, but it has since become a memory for me. Their signature was a table-side filleted whole fish dressed with lemon and olive oil, but for our family a simple pasta dish made with rigatoni, proscuitto, peas, tomatoes and cream was it.
It took me a while to warm up to the dish, since I’d first loved a fusilli recipe made with a simple tomato-basil sauce. But my brother’s insistence that his favorite pasta ponte vecchio was better than my short-lived favorite eventually won me over.
- 1 pound rigatoni or penne pasta
- About Â¼ cup proscuitto, thinly sliced into ribbons
- 2 cups peas, blanched
- 1 cup chopped tomatoes
- Â½ cup white wine Read the rest of this entry »