Emanuel’s Pasta

Written By: Marlene Osteen | Issue: 2021/04 – April

Glenn Ubertino

Glenn Ubertino and I were on the phone talking about the pasta dish he makes for his wife, Kim, on celebratory occasions. 

I envisioned him smiling, recalling the first time he made what he refers to as “Emanuel’s Pasta,” (a recipe discovered in the magazine at a dentist’s waiting room).  

“It was 9 or 10 years ago, for an anniversary celebration, and it was a really special evening.” I could hear in his voice a whole bouquet of notes, of wistfulness and nostalgia, of the pleasure he had in the cooking and sharing. 

“I often think back to that night. Its extra special when I make something because it’s not that often,” he said.   

Indeed, Ubertino’s life is hectic, running three businesses in Cashiers – Zoller’s Hardware, The Cashiers Kitchen Company and Cashiers Electric – he’s also recently purchased The Bird Barn  and is working on its reopening.   

And then there’s the community boards he serves on – Vision Cashiers and the Cashiers Area Chamber of Commerce.  Leisure time is spent with Kim, who also works at Zoller’s and The Cashiers Kitchen Company, and their two teenagers, 17 year old Marley, and 15 year old, Ryan. Fifteen years earlier, the couple bought a second home in Cashiers with the intent to retire there. But then five years ago, following a career in corporate America working for big retailers, including Home Depot, the opportunity to buy Zoller’s presented itself, and the family relocation to Cashiers was accelerated.

Here, Ubertino shares with us his favorite pasta preparation – humble, yet elegant, savory and luxurious with plenty of prosciutto.  Ubertino assures us that it’s not at all difficult to create, and the payoff is great.    

It’s even more delicious with a glass of Barbera d’Alba from Italy’s famous wine region – Piedmont.  

Emmanuel’s Pasta with Peas, Prosciutto and Onion

Ingredients

1-pound Corkscrew Shaped Pasta such as Fusilli

3 or 4 cloves Garlic

½ Onion, chopped

½ teaspoon Crushed Red Pepper Flakes

2 tablespoons Olive Oil

1 28 oz. can Diced Tomatoes in their juice

1 8 oz. can Tomato Sauce or Tomato Puree

¼ pound Prosciutto thinly sliced.

1 cup Frozen Green Peas

20 Basil Leaves, shredded or torn, plus extra for garnish

Grated Pecorino Romano for passing

Directions

1. Bring a large pot of water to boil. 

2. Combine the oil, garlic, onion and crushed pepper in a large skillet over medium-low heat.  Cook slowly, stirring occasionally, until the garlic becomes golden – 3 to 4 minutes.  Add the tomatoes, sauce or puree, along with salt and pepper to the skillet.  Stir and simmer while you salt the boiling water and cook the pasta. 

3. Drain the pasta when it is tender but firm, and add it to the sauce, along with the prosciutto and peas. Toss the pasta with the sauce and the basil.  

4. Transfer to a serving platter, and garnish with the remaining basil and,  Pecorino Romano.