Penne with Prosciutto and Ricotta

Penne with Prosciutto and Ricotta

Serves 6 to 8

Perfect for entertaining, yet simple enough for everyday, this hearty whole wheat pasta topped with a flavorful, no-cook sauce makes an ideal summer dish. Enjoy this easy and elegant meal with a green salad and a Fresh Berry Granita.

  • 2 pounds ripe plum tomatoes, cored, seeded and finely chopped
  • 3 ounces (1/2 cup) oil-cured olives, pitted and roughly chopped
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound whole wheat penne pasta
  • 14 ounces (about 1 pint) fresh/hand-dipped ricotta cheese
  • 4 ounces (about 8 thin slices) prosciutto, torn into bite-size pieces
  • 1 cup firmly packed basil leaves, torn into small pieces
  • 1 ounce (1/3 cup) grated Pecorino Romano cheese
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Place tomatoes, olives, olive oil, salt and pepper in a large non-reactive bowl and mix well. Cover and let sit at room temperature for at least 2 and up to 6 hours. The salt will draw out the juices from the tomatoes.

Cook the pasta in boiling salted water until al dente. Drain.

Mix ricotta, prosciutto and basil into the fresh tomato mixture. Add the hot cooked pasta and stir to coat pasta with sauce. Top with Pecorino Romano and serve immediately.

Nutritional Info: 
Per Serving:600 calories (280 from fat), 32g total fat, 9g saturated fat, 45mg cholesterol, 940mg sodium, 57g carbohydrate (8g dietary fiber, 6g sugar), 22g protein

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