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PENNE WITH BASIL AND PROSCIUTTO

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Reference:

Gourmet, August 1999 Elise Mitzel-Ulanoff, Los Angeles, CA Sugar and Spice

Prep:

Prep: 30 minutes; Total: 30 minutes

Servings:

Serves 2.

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Submitted by:

Foodie

Ingredients

ounces penne

ounces thinly sliced prosciutto (4 to 5 slices)

1/4

cup packed fresh basil leaves

tbsp extra-virgin olive oil

ounce freshly grated Parmigiano-Reggiano (about 1/3 cup)

Directions

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.

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