Penne with Basil and Prosciutto
- 1 ounce freshly grated Parmigiano-Reggiano
- 3 tablespoons extra-virgin olive oil
- 2 ounces thinly sliced prosciutto
- ¼ cup fresh basil leaves
- 8 ounces penne
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...