Penne with Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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.
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.
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.
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