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
How to Make It
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.
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.
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.
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.