Penne with Prosciutto and Ricotta

Serves 6 to 8
Time 2 hrs 15 min

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.

Ingredients

    2 poundsripe plum tomatoes, cored, seeded and finely chopped
    3 ounces(1/2 cup) oil-cured olives, pitted and roughly chopped
    1/2 cupextra-virgin olive oil
    1/2 teaspooncoarse sea salt
    1/4 teaspoonground black pepper
    1 poundwhole wheat penne pasta
    14 ounces(about 1 pint) ricotta cheese
    4 ounces(about 8 thin slices) prosciutto, torn into bite-size pieces
    1 cupfirmly packed basil leaves, torn into small pieces
    1 ounce(1/3 cup) grated Pecorino Romano cheese

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Method

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 according to package directions 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

Serving Size

Calories

600

Total Fat

32g

Saturated Fat

9g

Cholesterol

45mg

Sodium

940mg

Total Carbohydrate

57g

Dietary Fiber

8g

Total Sugars

6g

Protein

22g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.