In a large saute pan, heat the olive oil over medium-high heat.
¼ cup olive oil
When hot, reduce the heat and add the garlic, and cook it, stirring, for about 2 minutes until it is golden brown, taking care to not let it burn.
8 cloves garlic
Add the prosciutto, basil, bay leaf and 1 tablespoon of the parsley and cook the mixture, stirring, for 1 minute.
1 oz. prosciutto, 7 fresh basil leaves, 1 bay leaf, 2 tablespoon Italian parsley
Raise the heat to high, add the wine, and cook it for about 30 seconds.
¼ cup dry white wine
Use your hands to squeeze the tomatoes into the skillet. Use a wooden spoon to break them apart as they cook.
1 28 oz. can whole tomatoes
Bring the sauce to a boil, reduce the heat slightly, and simmer for 3 minutes, or until the liquid reduces by half.
Season with salt (1½ teaspoons) and pepper (1 teaspoon).
Kosher salt and black pepper
Meanwhile, in a large pot filled with boiling salted water, cook the pasta until is al dente, about 8 - 9 minutes. (Cooking time will vary depending on the type of pasta you use).
12 oz spaghetti
Drain the pasta, reserving 1 cup of the pasta water.
Heat a clean skillet over medium heat and add about half of the sauce. Stir in the pasta until coated. Add the rest of the sauce and stir, adding some of the reserved pasta to reach the desired consistency. Serve at once, garnishing with the remaining chopped parsley.
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