PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  •  350 g Stefano’s penne
  • 10 slices of prosciutto
  • 300 g cherry tomatoes
  • 1 garlic clove
  • 200g arugula
  • 200 g Savello pecorino cheese or ricotta
  • 2 Pepperoncini (chili peppers)
  • Olive oil
  • Goccia di sole lemon olive oil
  • Salt to taste

PREPARATION:

  1. Place sliced prosciutto on a baking sheet with parchment paper, bake at 375 °F until crispy, and set aside.
  2. Wash arugula, dry, and set aside.
  3. Wash tomatoes, cut in quarts.
  4. Bring a large pot of water to boiling for the pasta.
  5. In a Julienne 28cm sauté pan heat olive oil, add garlic, peperoncino, and sauté for a few minutes on medium high.
  6. Add cherry tomatoes and salt, cook for 5 minutes.
  7. Cook pasta in salted boiling water.
  8. Drain and transfer pasta into sauté pan.
  9. Remove sauté pan from heat, mix in arugula and prosciutto.
  10. Grate some cheese on top with the microplane grater.
  11. Serve with drizzled lemon olive oil on top.