- 8 ounces penne
- 2 ounces thinly sliced prosciutto (4 to 5 slices)
- 1/4 cup packed fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- 1 ounce freshly grated Parmigiano-Reggiano (about 1/3 cup)
- 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, Parmigiano-Reggiano, and salt and pepper to taste.