Penne with Basil and Prosciutto

Ingredients

  • 1 ounce freshly grated Parmigiano-Reggiano
  • 8 ounces penne
  • ¼ cup fresh basil leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 ounces thinly sliced prosciutto

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, Pa...

View full recipe at Epicurious

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