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.

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Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

431 calories; calories from fat 9.7%; protein 20g; fat 4.7g; saturated fat 1.5g; carbohydrates 79g; fiber 6.1g; sodium 792mg; cholesterol 17mg.