Emmanuel's Pasta, Peas, Prosciutto, And Onion Recipe

• 1 lb cellantani (corkscrew shaped pasta) (or possibly other lined pasta)
• 3 x garlic cloves - (to 4) minced
• 1/2 x onion minced
• 1/2 tsp crushed red pepper flakes
• 2 Tbsp. extra-virgin extra virgin olive oil (twice around pan in a slow stream)
• 1 can diced tomatoes in juice - (28 ounce)
• 1 can tomato sauce or possibly tomato puree - (8 ounce) Coarse salt to taste Freshly-grnd black pepper to taste
• 1/4 lb thinly-sliced deli prosciutto di Parma cut thin strips
• 1 c. frzn green peas
• 20 x fresh basil leaves shredded or possibly torn, plus a few leaves to garnish Grated peccorino Romano for passing

Directions