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Penne with Dried Tomatoes

Yield 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

Nutrition Information

  • calories 431
  • caloriesfromfat 9.7 %
  • protein 20 g
  • fat 4.7 g
  • satfat 1.5 g
  • carbohydrate 79 g
  • fiber 6.1 g
  • sodium 792 mg
  • cholesterol 17 mg

How to Make It

  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.