Penne with Tomatoes, Artichokes & Black Olives

Ingredients

• 3 cloves garlic, minced
• 1 13-¾- or 14-oz. can artichoke bottoms (or hearts), drained, rinsed, and thinly sliced
• ¼ tsp. crushed red pepper flakes
• 2 15-½-oz. cans diced tomatoes
• ½ cup pitted Kalamata olives, halved
• Freshly ground black pepper
• ¾ lb. dried penne rigate
• + 4 more ingredients
• • 3 oz. very thinly sliced prosciutto (preferably imported), cut into thin strips (about ¾ cup)
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • ¹/₃ cup freshly grated Parmigiano-Reggiano

Bring a large pot of well-salted water to a boil. Heat the oil and garlic in a large (12-inch) skillet over medium-low heat, stirring occasionally, until the garlic becomes fragrant and starts to brown all over, about 4 minutes. Raise the heat to medium high, add the artichokes and red pepper fl...

View full recipe at Fine Cooking