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Penne with Dried Tomatoes





Yields
Makes 4 servings

Impressed by a restaurant's pasta with tomatoes and prosciutto, Rose Bellanca aimed to duplicate its summer-fresh taste--even in winter. She succeeded with a combination of dried and canned tomatoes.

 1/3 cup cider vinegar
 3/4 cup (1 1/2 oz.) dried tomatoes, cut into 1/2-inch-wide strips
 3/4 pound dried penne pasta
 2 to 3 ounces thin-sliced prosciutto, cut into thin slivers
 1 can (about 15 oz.) Italian-style stewed tomatoes
 2 cloves garlic, pressed or minced
 1/2 cup chopped parsley
 2 tablespoons olive oil (optional)
  About 1/4 cup grated romano or parmesan cheese
  Salt and pepper
Step 1
1

In a microwave-safe bowl, combine vinegar, 1/3 cup water, and dried tomatoes. Heat, covered, in a microwave oven at full power (100%) until steaming, about 45 seconds. Let stand, stirring occasionally, until tomatoes are soft, about 20 minutes.

Step 2
2

Meanwhile, in a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add the penne pasta and cook until it's barely tender to bite, 10 to 12 minutes. Drain.

Step 3
3

As pasta cooks, lay prosciutto strips on a microwave-safe plate and heat in a microwave oven at full power (100%), stirring once, just until hot, 15 to 20 seconds.

Step 4
4

Also, pour canned tomatoes into a strainer over a large bowl, then chop the tomatoes and add to juices in bowl. Add dried tomatoes and soaking liquid, garlic, parsley, pasta, and olive oil. Mix, and add prosciutto and 1/4 cup cheese. Mix again, and add salt, pepper, and more cheese to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 431Calories from Fat 9.7
% Daily Value *
Total Fat 4.7g8%

Saturated Fat 1.5g8%
Cholesterol 17mg6%
Sodium 792mg33%
Total Carbohydrate 79g27%

Dietary Fiber 6.1g25%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.