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Lunch : Penne with Prosciutto and Ricotta


Penne with Prosciutto and Ricotta

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COOKING TIME: 15 minutes: Minimum 2 hours wait time
SERVING SIZE: 6-8

Ingredients

  • 2 pounds of ripe plum tomatoes, cored, seeded, 1/2 inch diced
  • 3 ounces oil cured Isola Kalamata Olives, pitted, rough chopped
  • 1/2 cup of My Brothers Olive Oil
  • 1 teaspoon of Course Del Destino Sea Salt
  • 1/4 teaspoon of ground black pepper
  • 1 pound of Isola Penne Pasta
  • 14 ounces of hand dipped fresh ricotta cheese
  • 4 ounces of prosciutto di parma, torn into bite sized pieces
  • 1 ounce fresh basil leaves torn into small pieces
  • 1 ounce of grated percorino romano cheese

Preparation Instructions

Perfect for entertaining yet simple enough for everyday., this hearty pasta topped with a flavorful, no cook sauce of tomatoes, fragrant basil, fresh ricotta, and salty prosciutto di parma makes an ideal summer dish. Complete this easy yet elegant meal with a mixed greens salad and a fresh berry granita.

  1. In a large bowl place tomatoes, olives, olive oil, salt, and pepper and stir well.
  2. Cover with a towel and let sit at room temperature for 2-6 hours. The salt will begin to draw the juices of the tomatoes to create a sauce.
  3. Cook Pasta to al dente (read instructions) and drain the pasta but do not rinse.
  4. Mix the Ricotta Cheese, Prosciutto and basil with the tomato mixture.
  5. Add the cooked pasta and mix well until pasta is well coated.
  6. Top with Pecorino cheese and serve!


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Perfect for entertaining yet simple enough for everyday., this hearty pasta topped with a flavorful, no cook sauce of tomatoes, fragrant basil, fresh ricotta, and salty prosciutto di parma amkes an ideal summer dish. Complete this easy yet elegant meal with a mixed greens salad and a fresh berry granita.