This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
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)
Preparation
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.
