Name: Penne with Tomatoes and Prosciutto (Penne al Prosciutto e Pomodoro)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 sprigs fresh rosemary; 1 ounce pancetta, sliced thin; 2 pounds fresh tomatoes; 2 medium cloves garlic; 1 pound penne (maccheroni or other tubular shapes are also good); 3 tablespoons butter; Freshly ground black pepper; 2 ounces prosciutto, sliced ⅛ inch thick; Salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

In this tasty pasta dish, both prosciutto and pancetta are used. The pancetta is chopped and provides a rich, savory flavor base, while the prosciutto is cut into strips, adding texture as well as flavor.

Ingredients

2 pounds fresh tomatoes
1 ounce pancetta, sliced thin
2 medium

Europe
Italy
Main course
Mediterranean

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel the tomatoes and coarsely chop them. Chop the pancetta.
Peel and lightly crush the garlic cloves and put them with the butter and rosemary branches in a 12-inch skillet. Place over medium-high heat. When the garlic is lightly browned, remove it along

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Penne with Tomatoes and Prosciutto

Penne al Prosciutto e Pomodoro

Ingredients

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