Penne With Basil And Prosciutto
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
230 g
Penne3 tbsps
Extra-Virgin Olive OilDirections:
1
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne
2
Cut prosciutto into thin strips and tear basil into pieces
3
Stir penne into boiling water and boil until al dente
4
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
5
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne
6
Cut prosciutto into thin strips and tear basil into pieces
7
Stir penne into boiling water and boil until al dente
8
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