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Penne with Basil and Prosciutto




Source of Recipe


e-cookbooks.com


List of Ingredients




8 ounces penne
2 ounces thinly sliced prosciutto (4 to 5 slices)
1/4 cup packed fresh basil leaves
3 tablespoons extra-virgin olive oil
1 ounce freshly grated Parmigiano-Reggiano (about 1/3 cup)

Recipe



Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne. Cut prosciutto into thin strips and tear basil into pieces. Stir penne into boiling water and boil until al dente.

Drain pasta in a colander and in a large bowl toss hot pasta with oil, prosciutto, basil, Parmigiano-Reggiano, and salt and pepper to taste.