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Fresh Tomato Penne With Oregano

Fresh Tomato Penne With Oregano

We prefer the flavor of fresh oregano instead of dried for this recipe.

Southern Living AUGUST 2006

  • Yield: Makes 6 servings
  • Cook time:20 Minutes
  • Prep time:20 Minutes


  • 1 (16-oz.) package penne pasta
  • 1/4 pound prosciutto, chopped
  • 1/4 cup olive oil
  • 3 plum tomatoes, seeded and diced
  • 4 garlic cloves, minced
  • 1 (2-oz.) package pine nuts, lightly toasted
  • 1/4 cup chopped fresh oregano
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • Freshly grated Parmesan cheese (optional)


1. Cook pasta according to package directions; drain and keep warm.

2. Cook prosciutto in hot oil in a large skillet over medium heat 8 minutes or until crisp. Add tomatoes and next 7 ingredients; cook, stirring often, 5 minutes or until tomatoes are tender. Toss with warm cooked pasta. Serve with Parmesan cheese, if desired.


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Fresh Tomato Penne With Oregano recipe