Ingredients:
1 lb penne pasta
2 tablespoons olive oil
3 cloves garlic, sliced
3 ounces sliced prosciutto, chopped
1 cup grape tomatoes, halved
1/4 cup pitted kalamata olives, halved
3 tablespoons white balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup packed fresh basil, cleaned and chiffonaded
2 tablespoons toasted pine nuts
Directions:
Prepare penne according to package directions.
In a large skillet, heat oil over medium high heat.
Add garlic and prisciutto to skillet and saute for 3 minutes.
Add tomatoes to skillet and cook until just softened, about 3 minutes.
Remove skillet from heat.
Stir in olives, vinegar, salt and pepper.
Drain pasta and transfer to a large serving bowl.
Add tomato mixture and basil to pasta and toss.
Garnish with toasted pine nuts.
To toast pine nuts, heat in a small skillet over medium heat, tossing frequently, until slightly golden.
Servings: 6
Time preparation: 10 min.
Time total: 22 min.